Do you ever get into food kicks? When you latch onto something good and make it over and over until you or your family is sick of it? I’ve been doing that with spinach and fresh tomatoes, which are abundant this time of year.
This recipe is nothing new or extraordinary, but it is so simple, quick, and tasty that I just wanted to share.
Ingredients:
- Fresh or Frozen Spinach, chopped
- Fresh Garlic
- Fresh Tomato
- Extra Virgin Olive Oil
- Salt
- Pepper
- Crushed Red Pepper
Notice there are no measurements. That’s how we roll!
Here’s a pictorial taken unprofessionally by me with my phone.
Step 1
Peel garlic and place in olive oil in a frying pan or skillet over low heat and simmer until the garlic begins to soften
Step 2
Placed 1/4 inch thick slices of tomatoes in the frying pan. Add salt, pepper, and crushed red pepper to taste. Keep the heat low and let simmer while you prepare your spinach (Step 3).
Step 3
Steam raw or frozen spinach until it is cooked thoroughly. If using fresh spinach you’ll know it’s done when the spinach is soft. If using frozen, you will know it is cooked when the color changes from Kelly green to forest green. (OK, I’m not a graduate of Crayola College, but you know what I mean.)
Step 4
One by one turn your tomato slices so that they cook on both sides.
When the spinach is cooked through, drain the water and then add the spinach to the tomato.
Step 5
Serve!
You can slide the mixture onto a serving platter just as it is appears in Step 4 or you can mix the spinach with the tomato as I did in my final version. Truth be told, I wished I had twice as many tomatoes this time. They tend to get lost in the spinach. Such is life! There are no mistakes in the kitchen, only happy accidents! (Yes, I steel that line from legendary watercolor artist Bob Ross)
You can serve this as a side dish, pour it over macaroni, or eat it with Italian bread or in a sandwich roll.
Mangia & Enjoy!
