Wilted Spinach With Heirloom Cherry Tomatoes Recipes

WILTED SPINACH AND CHERRY TOMATOES

Steps:

• In a large skillet, heat oil over medium. Add spinach; cook, tossing often, just until wilted, 2 to 3 minutes. Stir in tomatoes and vinegar; season with salt and pepper. Serve immediately.

WILTED SPINACH AND CHERRY TOMATOES

Steps:

• In a large skillet, heat the olive oil over medium heat.
• Add the spinach and cook, tossing often, just until wilted, about 2-3 minute.
• Stir in the tomatoes and vinegar.
• Season with salt and pepper.
• Serve immediately.

WILTED SPINACH WITH HEIRLOOM CHERRY TOMATOES

Steps:

• Combine tomatoes and onion in medium bowl add lemon juice, olive oil, salt, and pepper. Heat medium saucepan on medium heat. Add 2 more tsp. of olive oil. Add spinach and tomato, onion mixture. Saute until spinach is wilted and onions are slightly brown.

HEIRLOOM TOMATO CONCASSé WITH WILTED SWISS CHARD

Steps:

• In a large bowl, combine the tomatoes with their juices, garlic, salt, vinegar, 1 tablespoon of the olive oil and half the basil. Cover and let sit for 30 minutes or longer. Stir, taste, adjust salt and add pepper.
• Meanwhile, wilt chard by blanching in boiling salted water for about a minute or by steaming above 1 inch of boiling water for about 2 to 3 minutes, flipping the bunch top to bottom using tongs halfway through. Transfer to a bowl of cold water, drain and squeeze out excess water, taking up the chard by the handful. Chop coarsely.
• Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add chard and heat through, stirring, until coated with oil. Season to taste with salt and pepper. Remove to a platter or to plates, spoon on the tomato sauce, sprinkle t remaining basil over the top and serve.

FRITTATA WITH CHERRY TOMATOES AND BABY SPINACH

Steps:

• Preheat the over to 200C/gas 6.
• Whisk the eggs with 2 tablespoons of water.
• Heat the oil with 1 tablespoon of water.
• Add the tomatoes and spinach and cook until the spinach begins to wilt.
• Sprinkle the herbs.
• Pour in the eggs and transfer to the preheated over.
• Bake for 10-12 minutes until well- risen and golden brown.
• Slice in wedges and serve with a side salad.