Sauteed Spinach and Tomatoes
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Sauteed Spinach and Tomatoes

Submitted by: Barbara Dodson

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Servings: 4

A delicious and light side to accompany fish, steak or pasta! I enjoy the leftovers of this sautee with eggs for breakfast.


  • 1/4 c. extra virgin olive oil
  • 3 shallots
  • 3 c. cherry tomatoes
  • 24 oz. spinach
  • sea salt to taste
  • 1 tsp. black pepper
  • 2 oz. pecorino romano cheese


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.