Garlic Sautéed Spinach and Tomatoes
Garlic sautéed baby spinach but cherry tomatoes and olive oil. This is a simple but flavor-packed side dish that can be prepared quickly in a skillet.
Servings: 2 servings
Calories: 188kcal
Equipment
- 8" Chef Knife
Ingredients
- 12 Ounces Baby Spinach
- 1½ Cups Cherry Tomatoes
- 2 Cloves Garlic large
- 2 Tablespoons Olive Oil
- ½ Teaspoons Salt
- ⅛ Teaspoons Black Pepper Ground
Instructions
- Roughly chop your bunch of clean baby spinach leaves into smaller, manageable pieces. Keep aside.12 Ounces Baby Spinach
- Slice cherry tomatoes into two and keep separate. Chop garlic fine.1½ Cups Cherry Tomatoes, 2 Cloves Garlic
- Keep your skillet on a medium heat setting and sauté briefly your chopped garlic with the olive oil for 1–2 minutes.2 Tablespoons Olive Oil, 2 Cloves Garlic
- Stir in a batch of the spinach. The bunch of chopped leaves will populate the pan. Wait for it briefly to decrease in size a bit, as the leaves release liquids into the pan so that you can add the remaining spinach leaves.12 Ounces Baby Spinach
- Season with salt and black pepper (you can add more seasonings, see post for ideas). Mix it all up a bit.⅛ Teaspoons Black Pepper Ground, ½ Teaspoons Salt
- Stir in the tomatoes at the end, and cook them on the same medium heat setting until they get a bit soft. You can cook your cherry tomatoes further down, I like them less cooked.1½ Cups Cherry Tomatoes
- Take from the heat when it looks done and enjoy hot.
Nutrition
Calories: 188kcal | Carbohydrates: 12g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 729mg | Potassium: 1207mg | Fiber: 5g | Sugar: 4g | Vitamin A: 16497IU | Vitamin C: 74mg | Calcium: 187mg | Iron: 6mg
