If you aren’t a spinach fan, then you should become one! You may already know that is has host of health benefits (see graphic below), being rich in many vitamins, iron and calcium. But did you know that it really does taste good too?
As documented on wikipedia.com, “the three basic types of spinach are:
- Savoy has dark green, crinkly and curly leaves. It is the type sold in fresh bunches in most supermarkets in the United States. One heirloom variety of savoy is Bloomsdale, which is somewhat resistant to bolting…
- Flat- or smooth-leaf spinach has broad, smooth leaves that are easier to clean than Savoy. This type is often grown for canned and frozen spinach, as well as soups, baby foods, and processed foods. Giant Noble is an example variety.
- Semi-savoy is a hybrid variety with slightly crinkled leaves. It has the same texture as Savoy, but it is not as difficult to clean. It is grown for both fresh market and processing. Tyee Hybrid is a common semi-savoy.”
1 Tbsp. olive oil
2 bags (5 ounces each) baby spinach
1 pint cherry or grape tomatoes, halved
1 Tbsp. balsamic vinegar
Coarse salt and ground pepper
- In a large skillet, heat oil over medium heat.
- Add spinach; cook, tossing often, just until wilted, 2 to 3 minutes.
- Stir in tomatoes and vinegar; season with salt and pepper.
- Serve immediately.
Food Mingle Blog Alternatives and Substitutions:
- You might know by now, that I love grated cheese on almost everything, and this vegetable side dish is no exception – I added a bit of grated parmesan cheese (and it was really yummy!).
- Fresh spinach is best, but I am not opposed to frozen if fresh is not in season.
Yield: 4 servings