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Spinach Tomato Saute

Picked a bunch of cherry-type tomatoes from the garden…opened the fridge to figure out what to do with them…and the $2 box of spinach practically fell of the shelf.  When that kind of thing happens, I take it as a sign…

And here’s the result…

Spinach Tomato Saute

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 12 minutes


  • 1 Tbsp olive oil ($.10)
  • 2 garlic cloves, crushed ($.10)
  • 2 cups grape or cherry tomatoes, quartered (from the garden)
  • 1/2 lb spinach ($2)
  • Salt and pepper to taste


Heat olive oil in a skillet. Add fresh crushed garlic and let it sizzle for about 3o seconds.

Add the quartered tomatoes and saute with the garlic for 2-3 minutes.

When you see the juices begin to brown in the skillet, add about 1/4 cup of water to deglaze, and then steam the spinach.

Let the water bubble up, then quickly stuff the spinach into the skillet. Stir a few times and then cover as soon as it has wilted down enough. Let cook over medium low heat for 2-3 minutes. Stir after a minute or so. Season with salt and pepper to taste.

Serve warm as a side dish.

Cost $2.20