Wilted Spinach with Tomatoes



9 Ounce bag spinach (baby spinach if available)

1/2 Cup sweet onion (yellow onion is okay, too)

6 Campari tomatoes (cherry tomatoes okay, too)

2 Tablespoons olive oil

2 Garlic cloves


Roughly chop spinach. Finely chop onion. Quarter tomatoes. Crush or mince garlic cloves.

Preheat frying pan over medium. Add olive oil. Stir in onions and saute. Once onions are translucent, stir in a handful of spinach. As the spinach cooks down, add another handful until all is used. When the spinach is wilted, stir in the tomatoes and garlic.

When the tomatoes are soft, but not dissolved, the wilted spinach with tomatoes dish is done.

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