Picked a bunch of cherry-type tomatoes from the garden…opened the fridge to figure out what to do with them…and the $2 box of spinach practically fell of the shelf. When that kind of thing happens, I take it as a sign…
And here’s the result…
Spinach Tomato Saute
Yield – 4 servings
Preparation Time – 10 minutes
Cooking Time – 12 minutes
Ingredients
- 1 Tbsp olive oil ($.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.
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
Kim says
Yum! I bet that would be yummy over some pasta, too. I love that a lot of your recipes are dairy free. I have eliminated dairy because I suspect my 4 month old has an allergy/sensitivity. Taking milk, cheese (oh, cheese), yogurt etc out of my diet has been challenging, but I have been able to find some yummy things on your site. Thanks!
Laura says
I just made spinach the other night. I wish I had seen this recipe then — looks great!
Michelle says
Thanks Erin!! This looks soo good can’t wait to try it this week..
C says
Add a fried egg to the top an its the perfect filling meal
Dee Thigpen says
Made this spinach and tomatoes this morning as base for brunch added slice of provolone cheese, Canadian bacon and poached egg, it was great and low carb for my diet. Yum yum