Spinach with tomatoes and feta
SmartPoints® value per serving
This Greek-inspired side dish is simple to make yet wows with flavor. Vibrant in color, this 25-minute recipe pairs well with seared flank steak or grilled chicken breast. If you want an easy vegetarian dinner, stuff a baked potato with this delectable spinach combination. Leftovers make a fabulous omelet filling. Substitute a different green such as mustard greens or turnip greens for a spicier flavor. If you have extra kale, chop and add to the mix for a change in texture.
¾ cup(s), chopped
18 oz, baby leaves
1 cup(s), cut in half
Crumbled feta cheese
- Heat oil in a large deep pot over medium-high heat. Add onions; cook, stirring often, until light golden and tender, about 7 to 8 minutes.
- Add garlic; cook, stirring, until fragrant, about 30 seconds.
- Add spinach and salt; cook, tossing, until spinach wilts, about 2 to 4 minutes. Add tomatoes; cook, stirring, until tomatoes soften, about 1 to 2 minutes.
- Remove from heat and drain off any extra liquid; stir in feta. Yields about 3/4 cup per serving.