Best 6 Wilted Spinach And Cherry Tomatoes Recipes

OVEN WILTED SPINACH WITH ROASTED TOMATOES

Steps:

• Heat oven to 350.
• Place spinach in oven-safe dish or skillet.
• Place tomatoes on top of spinach.
• Sprinkle garlic slices on mixture.
• Drizzle olive and lemon juice over tomatoes and spinach.
• Salt and pepper to taste.
• Bake for 20 minutes.
• Serve immediately.

WILTED SPINACH AND CHERRY TOMATOES

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.

WILTED SPINACH AND CHERRY TOMATOES

Steps:

• In a large skillet, heat the olive oil over medium heat.
• Add the spinach and cook, tossing often, just until wilted, about 2-3 minute.
• Stir in the tomatoes and vinegar.
• Season with salt and pepper.
• Serve immediately.

ORZO WITH SPINACH AND TOMATOES

Steps:

• Pile spinach leaves in stacks 1 on top of the other. Thinly slice stacks of leaves to make spinach confetti. Pile shredded spinach into the bottom of a medium sized mixing bowl. Halve grape or cherry tomatoes with a paring knife and add them to the mixing bowl. Add the zest of 2 lemons to the bowl and save the lemons in the refrigerator to juice for another recipe. Add hot cooked and drained orzo pasta to the mixing bowl. The heat of the pasta will wilt the spinach and warm the tomatoes at the bottom of the bowl and get the juices flowing from veggies. The heat of the pasta will also release the flavor and oils in the lemon zest. Drizzle 1 tablespoon extra-virgin olive oil over the pasta and toss to combine the veggies and orzo. Add basil and salt and pepper and toss to combine. Taste your orzo to adjust seasonings and serve.

BOW-TIES WITH SPINACH & CHERRY TOMATOES

Steps:

• Bring a large post of lightly salted water to a boil. Add pasta; cook as package directs.
• Meanwhile, heat 1 Tbsp oil in a large skilled over medium heat. Add half the garlic; saute 1 minute, or until golden.
• Add half the spinach and 1/4 tsp each salt and pepper; saute 1 minute, or until spinach wilts. Add remaining spinach and cook until wilted. Remove to a plate.
• Add remaining 3 Tbsp oil and remaining garlic to skillet. Saute until garlic is golden. Add tomatoes and remaining 1/4 tsp each salt and pepper. Cook 1 minute, or until tomatoes start to release their juices. Set aside.
• Drain pasta in a colander and rinse under running cold water until cool, then drain well.
• Put all ingredients in a large bowl. Toss gently to mix. Serve at room temperature.

SCRAMBLED EGGS WITH BASIL, SPINACH & TOMATOES

Steps:

• Heat 1 tsp oil in a large non-stick frying pan, add the tomatoes and cook, cut-side down, over a medium heat. While they are cooking, beat the eggs in a jug with the yogurt, 2 tbsp water, plenty of black pepper and the basil.
• Transfer the tomatoes to serving plates. Add the spinach to the pan and wilt, stirring a few times while you cook the eggs.
• Heat the rest of the oil in a non-stick pan over a medium heat, pour in the egg mixture and stir every now and then until scrambled and just set. Spoon the spinach onto the plates and top with the scrambled eggs.