Spinach with tomatoes and feta
4
Points®
Total time: 24 min • Prep: 10 min • Cook: 14 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
1.5 tsp
Uncooked onion(s)
0.75 cup(s), chopped
Jarred minced garlic
2 tsp
Spinach
18 oz
Table salt
0.25 tsp
Grape tomatoes
1 cup(s)
Crumbled feta cheese
0.5 cup(s)
Instructions
1
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.
2
Add garlic; cook, stirring, until fragrant, about 30 seconds.
3
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.
4
Remove from heat and drain off any extra liquid; stir in feta. Yields about 3/4 cup per serving.
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