Sauteed Spinach and Tomatoes



I am always amazed at how a huge pile of spinach cooks down into a panful once it wilts. I spend so much time pinching the stems off of what seems like a million baby spinach leaves, then can’t believe that the mountain of leaves is reduced to just four servings. This recipe is a simple and quick (maybe 10 minutes total cooking time) way to bring a fresh, bright side dish to the table. I have to admit that I used some leftover red onion in this recipe in an attempt to keep things moving in the fridge. It worked well, but I did miss the milder, more delicate flavor of the shallot. Also, larger tomatoes cut into bite sized pieces work perfectly well if you haven’t got any cherry tomatoes on hand. The flavors are wonderful together — Save the leftovers for a fabulous omelet filling!



  • 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)


  1. 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.
  2. Gradually add spinach, season with salt and pepper, and cook until tender, 3 minutes. To serve, sprinkle with Pecorino Romano.

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