SPINACH AND TOMATOES RECIPES

SPINACH AND TOMATOES RECIPE - FOOD.COM

Spinach and Tomatoes Recipe - Food.com image

A taste match made in heaven -- and easy on the budget as well. Easy to double or halve according to your family size. Sometimes we put it over pasta or rice, sometimes we put it in a bowl to dip our bread. Adding some cooked chicken or Italian sausage turns it into a full meal. You could even use it as pizza topping.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 (12 ounce) boxes frozen spinach
2 (16 ounce) cans diced tomatoes
1 onion, chopped (optional)
1 pinch basil (optional) or 1 pinch oregano (optional)
parmesan cheese
balsamic vinegar or red wine vinegar

Steps:

Combine spinach, tomatoes, onion and herbs in a small saucepan.
Heat to boiling then simmer 7-10 minutes or until onions are cooked.
Serve, passing parmesan and vinegar at the table for each person to add as they prefer.

Nutrition Facts : Calories 95.2, FatContent 1.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 150.1, CarbohydrateContent 16.7, FiberContent 8.2, SugarContent 7.2, ProteinContent 8.8

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

Ingredients

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

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