Shredded ChickenLeftover from Red Wine Vinegar Chicken and Steamed Greens
3tablespoonsolive oil
1clovegarlicminced
6cupsbaby spinach
Sea salt and freshly ground black pepper to taste
Instructions
In a large skillet, heat broth and chicken together over medium high heat. Heat for about 3 to 4 minutes, or until chicken is heated through – then remove from skillet and leave juices in pan if there are any left.
Add oil to same skillet, place back over medium high heat. Add garlic, sauté for about 2 minutes until fragrant, then add spinach, toss for another 2 minutes, or until wilted, season with salt and pepper and serve with chicken.