Spinach with Tomatoes and Feta
- Total Time
This Greek-inspired side dish is simple to make yet wows with flavor. Leftovers make a fabulous omelet filling.
olive oil1 ½ tsp
uncooked onion(s)¾ cup(s), chopped
minced garlic2 tsp
fresh spinach18 oz, baby leaves
table salt¼ tsp
grape tomatoes1 cup(s), cut in half
crumbled feta cheese½ cup(s)
- 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.