- 1 1/2 tsp olive oil
- 3/4 cup(s) uncooked onion(s), chopped
- 2 tsp minced garlic
- 18 oz fresh spinach, baby leaves
- 1/4 tsp table salt
- 1 cup(s) grape tomatoes, cut in half
- 1/2 cup(s) 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.