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Frixos Personal Chefing

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Spinach with Fresh Tomatoes

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Just love the deep bright green color of the Spinach, a green known for its iron high content but also rich in vitamin A and vitamin K, while also rich in vitamin C which gets ‘lost’ when cooked.

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Spinach with Fresh Tomatoes

Course: Side Dish
Cuisine: Cypriot, Vegan
Keyword: Food Recipes, Pleasures, Veggies

Ingredients

  • 10-12 bunches Spinach , (about 1.2 Kg), 4 cm of stem cut and discarded
  • 4-5 Fresh Tomatoes , graded
  • 3 fresh Scallions , cut in 1-2 mm rings, greens included
  • 80 ml EVOO , (Extra Virgin Olive Oil)
  • 1 cup fresh Parsley , chopped
  • Sea Salt
  • freshly ground Black Pepper

Instructions

  • Cut and discard 4 cm of the spinach stem, wash well and cut in big chunks, 5-7 cm each and let dry.
  • In a large pot or saucepan on medium heat pour the oil and sauté the onions until a bit translucent. Add the graded tomatoes, parsley, season with salt and pepper, bring to a boil.
  • Immediately add the spinach and let wilt, stir, toss and cook for 12-15 minutes.

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