SPINACH AND TOMATO SIDE DISH RECIPES

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SAUTEED SPINACH AND TOMATOES RECIPE | MARTHA STEWART



Sauteed Spinach and Tomatoes Recipe | Martha Stewart image

Delicate spinach becomes a stand-out side dish when tossed with bursting cherry tomatoes and golden brown shallots.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
4 small shallots, thinly sliced
1 pint cherry or grape tomatoes
2 bunches spinach (1 1/2 pounds total), trimmed and washed
Coarse salt and ground pepper
1/4 cup finely grated Pecorino Romano (4 ounces)

Steps:

  • In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
  • Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

Nutrition Facts : Calories 324 g, FatContent 23 g, FiberContent 5 g, ProteinContent 16 g

SPINACH-TOPPED TOMATOES RECIPE: HOW TO MAKE IT



Spinach-Topped Tomatoes Recipe: How to Make It image

This colorful side dish is classic for a reason! It provides a perfect taste of summer when garden-fresh tomatoes are in season, but we enjoy it year-round. My daughter especially loves this dish. —Ila Mae Alderman, Galax, Virginia

Provided by Taste of Home

Categories     Side Dishes

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 13

1 package (10 ounces) frozen chopped spinach
2 chicken bouillon cubes
Salt
3 large tomatoes, halved
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/2 cup butter, melted
1 large egg, lightly beaten
1 garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Shredded Parmesan cheese, optional

Steps:

  • In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid. , Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture. , Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper. , Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through.

Nutrition Facts : Calories 236 calories, FatContent 19g fat (11g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 649mg sodium, CarbohydrateContent 12g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 7g protein.

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