Pan-sautéed spinach and cherry tomatoes make a quick vegetable side with olive oil and garlic. The tomatoes cook first, softening slightly before the spinach is added. The leaves need only enough time to wilt, keeping the method short and the texture tender.
Dry the washed spinach before cooking so excess water does not collect in the pan. Use a wide frying pan and add the leaves in handfuls if needed, tossing as they shrink. Season at the end and serve immediately alongside pasta, beans, eggs, or your main dish.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Spinach & Cherry Tomatoes (Pan-Sautéed)
Spinach and cherry tomatoes sautéed in a pan with garlic for a quick, fresh vegetarian side dish.
Ingredients
Equipment
Large Deep Frying Pan
Cooking Instructions
- Heat olive oil in a wide pan over medium heat.
- Add the garlic and cook for 20-30 seconds, until fragrant, without letting it brown.
- Add cherry tomatoes and cook for 2 minutes until slightly softened.
- Add the spinach in handfuls if needed, tossing gently as it wilts. Stop cooking once the leaves are just wilted.
- Season with salt and black pepper.
- Remove from heat and serve immediately.
Nutrition
Notes
• Wash and thoroughly drain or dry the spinach before cooking to avoid diluting the tomato juices.
• Remove tough stems if using mature spinach. Larger leaves can be roughly chopped.
• Cook the cherry tomatoes before adding the spinach so the leaves do not overcook while the tomatoes soften.
• Add spinach in handfuls if it does not initially fit in the pan, tossing as the leaves shrink.
• Remove from the heat once the spinach is just wilted and serve immediately.