Wilted Spinach and Cherry Tomatoes

• 1 tablespoon olive oil
• 2 bags (5 ounces each) baby spinach
• 1 pint cherry or grape tomatoes, halved
• 1 tablespoon balsamic vinegar
• Coarse salt and ground pepper

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In a large skillet, heat oil over medium. Add spinach; cook, tossing often, just until wilted, 2 to 3 minutes. Stir in tomatoes and vinegar; season with salt and pepper. Serve immediately.