Sautéed Spinach with Cherry Tomatoes (V) (GF)

Dr. Wendy Dearborne

This recipe makes a delicious side dish that compliments any entrée. Colorful and vibrant sautéed spinach with cherry tomatoes is quick and simple to make.

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Prep Time 10

Cook Time 5

Total Time 15

Course Side Dish

Cuisine American fusion, Asian fusion, British

Servings People

Calories 90 kcal

Ingredients

4 cups of baby spinach washed and spun dried.
1/4 red onion sliced
3 cloves garlic minced
1/4 red, orange and green bell pepper sliced
2 green onions cut into 1/2” pieces
15-20 cherry tomatoes cut in half
2-3 tsp marsala wine
Salt
Black pepper
2-3 tsp of avocado oil

Instructions

Heat oil in a large pan. Add garlic and cook until fragrant. Turn heat to medium high to high, add onions and cook for 30 seconds.
Add all the spinach, bell peppers and salt and pepper to taste. Stir constantly. Drizzle the masala wine around the pan, mix well the spinach will be wilting.
Add tomatoes and green onions and turn heat off immediately.
Mix well . The residual heat will warm the tomatoes without overcooking them and turning them to mush.

Notes

Residual heat is your best friend here. It will continue to cook without over cooking the spinach or the tomatoes.

Nutrition

Serving: 4gCalories: 90kcalCarbohydrates: 7gProtein: 2gFat: 2gSaturated Fat: 1gSodium: 34mgPotassium: 402mgFiber: 1gSugar: 3gVitamin A: 3185IUVitamin C: 25mgCalcium: 49mgIron: 2mg

Keyword roasted vegetables, spinach, stir fried spinach

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