Mediterranean Spinach Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Garlic | 1 Clove (5gm), pressed | |
| Green onions | 1/4 Cup (16 tbs), thinly sliced | |
| Dill weed | 1/4 Teaspoon | |
| 2 small firm-ripe pear-shaped tomatoes, chopped | ||
| 1 pound spinach, stemmed, rinsed, and drained | ||
| Feta cheese | 1/4 Cup (16 tbs), crumbled | |
| Ripe olives | 1 Can (10oz), drained | |
Directions
In a 3- to 4-quart pan, combine oil, garlic, onions, and dill weed.
Cook over medium-high heat, stirring often, until onions are soft (about 2 minutes); then add tomatoes and cook, stirring, for 1 minute.
With a slotted spoon, transfer mixture to a bowl and set aside.
Add spinach to pan and stir over medium heat just until wilted (about 3 minutes).
With a slotted spoon, transfer to a serving plate and spread out slightly.
Top with onion-tomato mixture and sprinkle with cheese and olives.
Cook over medium-high heat, stirring often, until onions are soft (about 2 minutes); then add tomatoes and cook, stirring, for 1 minute.
With a slotted spoon, transfer mixture to a bowl and set aside.
Add spinach to pan and stir over medium heat just until wilted (about 3 minutes).
With a slotted spoon, transfer to a serving plate and spread out slightly.
Top with onion-tomato mixture and sprinkle with cheese and olives.
Chef
