A very dear and old friend of mine poked me and cheered me on and up about my blog. So this one’s for her, Susan Celtic Lady!
This side dish is perfect for a quick meal. Well in NYC, you know it’s pretty easy to order in and also very easy to buy a Roasted Chicken; Seems like all the grocery markets have them as well as little chicken shops. I know the phrase little chicken shops sounds funny to anybody outside of the City, but we really do have little storefront shops that cook and serve chicken, mainly grilled or whole roasted AND they deliver. So a couple of Sunday nights ago, I had the roasted chicken and needed a quick and healthy (always) side dish to go with it.
Sauteed Spinach and Tomatoes
1/4 cup olive oil
4 small shallots, thinly sliced
1 pint grape or cherry tomatoes
2 bunches (1 1/2 lb) spinach (trimmed and washed) – I used two bags
coarse salt and ground pepper
grated Pecorino Romano cheese
In a large skillet, heat the olive oil over medium-high. Add 4 shallots and cook stirring often until soft and starting to brown, about 4 minutes.
Add cherry or grape tomatoes and cook until tomato skins are split and shallots are golden brown, from 2-4 minutes.
Gradually add the spinach, season with coarse salt and ground pepper, and cook until tender, 3 minutes or until all is in skillet and wilted.
To serve, sprinkle with the grated or shredded cheese.
Recipe from Martha Stewart, Every Day Food
"I eats me spinach"
Bill Ding and his band of clowns are the security patrol for this blog site. He is a favorite toy from the 50*s. By the way sometimes a blog is just an ego-maniacal stream of conscience.
It’s printing right now…thank you…this is exactly what I needed.