Spinach and Tomatoes
Spinach and Tomatoes. Fresh spinach sautéed with extra virgin olive oil, garlic, and diced tomatoes.
Servings: 2 servings
Calories: 200kcal
Cost: $$
Ingredients
- 16 oz. fresh spinach
- 1 can diced tomatoes 15 oz.
- 2 cloves garlic sliced
- 2 tbsp. extra virgin olive oil
- ½ tsp. salt
- ¼ tsp. black pepper
Instructions
Preparing the Spinach:
- In a large pot bring the olive oil to high heat. Next, add in the sliced garlic and sauté until golden, about 1-2 minutes.
- Next, add in the spinach and sauté for 30 seconds, while mixing continuously as the spinach reduces in size.
- Finally, add in the diced tomatoes, salt, and black pepper. Bring to a simmer and cook for 2 minutes.
To Serve:
- Serve the spinach and tomatoes as a side dish with a main entre, or over pasta for a great vegetarian meal option.
Notes
Invent Your Recipe:
For this recipe I am using spinach and diced tomatoes as the main ingredients. I really enjoy spinach, so whenever I have the chance, I work it into a dish. For this recipe I decided to make spinach the focal point. This recipe will also work well with escarole, chard, broccoli rabe, green beans, and zucchini. The cooking times will vary for the other vegetables (about 10-20 minutes), because spinach really does take no time at all to cook.
I used diced tomatoes for this recipe because it is fall time and fresh tomatoes aren’t in season. Plus, I really do enjoy the convenience and flavor of diced tomatoes. If you do have fresh tomatoes or it is summer time and you can get some nice ripe plum tomatoes, I encourage you to use them.
If you do not like tomatoes, you can just leave them out. Sautéed spinach with garlic is very good in and of itself. You could also use sun dried tomatoes, mushrooms, or even just some onions, if you wanted to add some other flavors or textures besides tomatoes.
Nutrition
Calories: 200kcal