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.
Spinach with Fresh Tomatoes
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.
