Spinach And Tomatoes Recipes

SAUTEED SPINACH AND TOMATOES

Delicate spinach becomes a stand-out side dish when tossed with bursting cherry tomatoes and golden brown shallots.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 6

Sauteed Spinach and Tomatoes image

Steps:

In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.
Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

Nutrition Facts : Calories 324 g, Fat 23 g, Fiber 5 g, Protein 16 g

Ingredients

1/4 cup extra-virgin olive oil
4 small shallots, thinly sliced
1 pint cherry or grape tomatoes
2 bunches spinach (1 1/2 pounds total), trimmed and washed
Coarse salt and ground pepper
1/4 cup finely grated Pecorino Romano (4 ounces)

TURKISH SPINACH WITH TOMATOES AND RICE

Not every tradition allows rice during Passover; in this fragrant dish there's just enough of it to add substance to the vegetables. Some Sephardic Jews have traditionally allowed rice during Passover, whereas many Ashkenazi Jews do not. There isn't much of it in this Turkish spinach dish, adapted from a recipe in Clifford A. Wright's "A Mediterranean Feast," just enough to add substance to the vegetables.

Provided by Martha Rose Shulman

Categories dinner, weekday, soups and stews, appetizer

Time 50m

Yield 4 to 6 side-dish servings

Number Of Ingredients 11

Turkish Spinach with Tomatoes and Rice image

Steps:

Wash the spinach and, working in batches if necessary, steam for about 2 minutes above an inch of boiling water, just until wilted. Remove from the heat and set aside.
Heat the olive oil over medium heat in a large, lidded skillet or casserole and add the garlic. Cook, stirring, until it begins to sizzle and smell fragrant, about 30 seconds, and stir in the tomatoes. Cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly. Add the stock or water, the lemon juice, rice, salt, paprika, cinnamon, sugar and steamed spinach and bring to a simmer.
Cover, turn the heat to low and simmer 15 minutes. Uncover and continue to cook until the mixture has the consistency of a thick stew, about 15 minutes. Taste and adjust seasonings. Serve hot or warm.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 557 milligrams, Sugar 2 grams

Ingredients

2 pounds spinach, stemmed and washed in 2 changes water, or 1 pound baby spinach
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 can diced tomatoes in juice or, in season, 1 1/4 pound tomatoes, peeled, seeded and chopped
1 cup chicken stock, vegetable stock, garlic broth or water
2 to 3 tablespoons freshly squeezed lemon juice (to taste)
3 tablespoons long grain or basmati rice, rinsed in several changes of water, or 1/2 cup cooked brown rice
Salt to taste
2 teaspoons paprika
1/2 teaspoon cinnamon
3/4 to 1 teaspoon sugar (to taste)

SPINACH-TOPPED TOMATOES

This colorful side dish is classic for a reason! It provides a perfect taste of summer when garden-fresh tomatoes are in season, but we enjoy it year-round. My daughter especially loves this dish. -Ila Mae Alderman, Galax, Virginia

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 13

Spinach-Topped Tomatoes image

Steps:

In a large saucepan, cook spinach according to package directions with bouillon; drain well. Cool slightly; press out excess liquid. , Lightly salt tomato halves; place with cut side down on a paper towel for 15 minutes to absorb excess moisture. , Meanwhile, in a small bowl, combine the spinach, bread crumbs, cheese, onion, butter, egg, garlic, pepper and cayenne pepper. , Place tomato halves, cut side up, in a shallow baking dish. Divide the spinach mixture over tomatoes. Sprinkle with shredded cheese if desired. Bake at 350° for about 15 minutes or until heated through.

Nutrition Facts : Calories 236 calories, Fat 19g fat (11g saturated fat), Cholesterol 78mg cholesterol, Sodium 649mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

Ingredients

1 package (10 ounces) frozen chopped spinach
2 chicken bouillon cubes
Salt
3 large tomatoes, halved
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/2 cup butter, melted
1 large egg, lightly beaten
1 garlic clove, minced
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Shredded Parmesan cheese, optional

WILTED SPINACH AND CHERRY TOMATOES

This is a colorful and healthy warm salad.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 5

Wilted Spinach and Cherry Tomatoes image

Steps:

In a large skillet, heat oil over medium. Add spinach; cook, tossing often, just until wilted, 2 to 3 minutes. Stir in tomatoes and vinegar; season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 77 g, Fat 3 g, Fiber 4 g, Protein 2 g

Ingredients

1 tablespoon olive oil
2 bags (5 ounces each) baby spinach
1 pint cherry or grape tomatoes, halved
1 tablespoon balsamic vinegar
Coarse salt and ground pepper