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…

Ingredients

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

Directions

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.

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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