Spinach sautéed with roasted plum tomatoes, garlic and Extra Virgin Olive Oil makes a tasty vegetable side dish to any meal.
I was in the mood for spinach one night when I was making steak for dinner. It's probably because whenever I think of steak I think of The Capital Grille and their creamed spinach.
As much as I love it, it's not the healthiest vegetable so I made this Spinach with Roasted Plum Tomatoes instead. Spinach is one of my personal favorite vegetables and the simpler the better like this Fresh Spinach with Garlic.
It's such a versatile vegetable and can be added to many recipes to add an extra depth of flavor like these recipes for Black Bean, Chicken and Spinach Chili, Ravioli with Spinach Pesto and Spinach and Artichoke Flatbread.
How do you make Spinach with Roasted Tomatoes?
For this recipe you'll need spinach, Plum tomatoes, garlic, EVOO, Kosher salt and black pepper. I used frozen chopped spinach because I didn't have fresh, but you can use fresh spinach as well. It will just have to be cooked first.
Preheat the oven to 425 degrees F; then cut the tomatoes in half lengthwise and place on a baking sheet. Drizzle with oil and season with salt and pepper; then roast for 15 minutes.
Remove from oven, allow to cool slightly and dice the tomatoes into bite sized pieces. Add a splash of oil to a large nonstick skillet and heat over medium high heat.
Add the minced garlic and cook for 1 minute; then add the spinach and tomatoes. Stir until well blended and season with salt and pepper. We love this recipe for fresh spinach with tomatoes and it goes with everything.
Roasting vegetables is one of my favorite ways to enjoy fresh vegetables. You'll definitely want to try Roasted Vegetable Ratatouille, Sweet & Sour Roasted Carrots and Sea Salt Roasted Green Beans. ~Enjoy!
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More Spinach Recipes
- Creamy Farro with Spinach, Garlic and Asiago
- Sautéed Fresh Spinach and Garlic
- Spinach and Artichoke Flatbread
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Spinach with Roasted Plum Tomatoes
Ingredients
- 1- (10-ounce) box frozen chopped spinach, defrosted and drained
- 2 plum tomatoes
- 1 tablespoon minced garlic
- Extra Virgin Olive Oil
- ¼ teaspoon Kosher salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees F; then cut the tomatoes in half lengthwise and place on a baking sheet. Drizzle with oil and season with salt and pepper; then roast for 15 minutes.
- Remove from oven, allow to cool slightly and dice the tomatoes into bite sized pieces. Add a splash of oil to a large nonstick skillet and heat over medium high heat.
- Add the minced garlic and cook for 1 minute; then add the spinach and tomatoes. Stir until well blended and season with salt and pepper.
Notes
Nutrition
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