Sauteed Spinach and Tomatoes

Name: Sauteed Spinach and Tomatoes
Yield: 4 servings
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)

Recipe photo courtesy of Con Poulos

Delicate spinach becomes a stand-out side dish when tossed with bursting cherry tomatoes and golden brown shallots.

Source: Everyday Food, May 2011

Servings

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)

Directions

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.