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.