Lemony Spinach Sauté with Heirloom Tomatoes and Feta Cheese

Lemony Spinach Sauté with Heirloom Tomatoes and Feta Cheese

by Pam on September 10, 2014

This is my new favorite way to make spinach. I loved the sweet heirloom tomatoes with the tangy lemon and salty feta. This side dish took just a couple of minutes to make and paired very nicely with the chicken and rice dishes I served it with. I am wishing there was leftovers so I could eat it again tomorrow.

Heat the olive oil in a large sauté pan over medium heat. Add the tomatoes and onion, then cook for 4  minutes, stirring often, until the onion is tender and the tomatoes are softened. Add the spinach in big handfuls and the lemon juice, tossing constantly with tongs for a minute or so until all the leaves are just wilted.

Remove from the heat; Season with sea salt and freshly cracked pepper, to taste and toss to coat evenly. Sprinkle the top with the feta. Serve immediately. Enjoy.



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Lemony Spinach Sauté with Heirloom Tomatoes and Feta Cheese




Yield: 4

Total Time: 5 min.



Ingredients:

2 tsp olive oil
1 cup of baby heirloom tomatoes, halved if large
1/4 small sweet yellow onion, sliced thinly
Juice of 1 small lemon
1 (6 oz) bag baby spinach
Sea salt and freshly cracked pepper, to taste
1-2 tbsp feta cheese

Directions:

Heat the olive oil in a large sauté pan over medium heat. Add the tomatoes and onion, then cook for 4 minutes, stirring often, until the onion is tender and the tomatoes are softened. Add the spinach in big handfuls and the lemon juice, tossing constantly with tongs for a minute or so until all the leaves are just wilted.

Remove from the heat; Season with sea salt and freshly cracked pepper, to taste and toss to coat evenly. Sprinkle the top with the feta. Serve immediately. Enjoy.



Photos and recipe by For the Love of Cooking

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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