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Sauteed Spinach and Tomatoes

This side dish pairs well with steamed or broiled tofu, steak, or pasta.

  • Servings: 4
Sauteed Spinach and Tomatoes

Photography: Con Poulos

Source: Everyday Food, May 2011


  • 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)


  1. 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.

  2. Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

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