Spinach with Sun-dried Tomatoes & Garlic

Spinach w/ Sun-dried Tomatoes and Garlic

Lara’s original creation

This is such an easy dish and I bet even your kids will like it; it has loads of flavor. Bon Appétit!!

Ingredients: Extra Virgin Olive Oil, Garlic, Spinach (fresh or frozen), package or jar of Sun-dried Tomatoes, Water, Salt, Black Pepper — read recipe to see how much of each.

In a large skillet, coat the bottom of it with extra virgin olive oil on medium heat.

Add garlic, 3-4 medium size cloves through a garlic press or cut finely (when I double or triple this recipe, I use a mini processor). If you like garlic, you can add more than the amount stated; this dish is good with lots of garlic, so you can’t overdo it. It’s easy to overcook garlic, cook it with only oil until it starts turning color; you don’t want it to get dark or it will be burned.

Put a bag/package of fresh spinach (I use the small bag or small pkg since there’s only two people in our household and I like using the Organic Baby Spinach) in the skillet and let it start cooking.

While that’s cooking, I put a pkg or *jar of Sun-dried tomatoes in a small bowl with a little water (just enough to cover bottom of the bowl) and put it in the microwave for a few seconds, no more than 10-15 seconds. This needs to be done long enough to bring the plumpness of the tomatoes back into them; in other words, it reconstitutes them. *If tomatoes are in a jar with oil, drain the oil and depending on what they look like you may still need to reconstitute them.

If you have a dehydrator, you can make your own dried tomatoes and keep them on hand, and then you can just throw in how much you want in this dish. Make sure to stir spinach mixture in skillet occasionally, add tomatoes when the spinach starts to wilt and add ½ cup of water. You may need to add more water, but don’t let mixture stick to the bottom of the skillet (the water helps with that as well as help reconstituting the tomatoes). Add black pepper and salt, maybe ½ tsp of each. I don’t salt and pepper any more that what’s stated during the cooking time, but occasionally add more when eating this. It’s done when the spinach is wilted.

You can top it with Parmesan cheese if you wish; it is optional. This is good as a side dish or you may serve it with grilled chicken on top (or meat of your choice). It’s also good with marinara or spaghetti sauce and with meatballs or Italian sausage.

For a different variation, sometimes I add onion (you add it in when you add the garlic) and I use no more than a couple of thin rings of it (so no more than 2 or 3 rings) and cut them in half or quarters. You can also use frozen spinach instead of fresh, but it’s harder to gauge when it’s done and with frozen spinach, you also have to squeeze out the liquid out of it after it’s been thawed out. For a touch of spice, you can add ¼ tsp of Crushed Red Pepper Flakes or ¼ tsp Red Pepper (add this when add salt and black pepper).

If you have leftovers of this, heat it up and put it in an omelet or eat with scrambled eggs.

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