Submitted by: Barbara Dodson
Prep Time: 10 Minutes
Cook Time: 5 Minutes
A delicious and light side to accompany fish, steak or pasta! I enjoy the leftovers of this sautee with eggs for breakfast.
In a large skillet, heat olive oil over medium heat. Add 3-4 shallots, thinly sliced, and cook, stirring often until soft and golden, about 3-4 minutes. Add cherry (or grape) tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes or so.
Add spinach, trimmed and washed; season with sea salt and ground pepper - cook until tender, about 2-3 minutes. To serve, sprinkle with finely grated Pecorino Romano cheese.