Spinach and Tomatoes Print Email

2 pounds fresh spinach, washed
about 2 quarts boiling water
2-3 TBS olive oil
2-3 cloves garlic, thinly sliced or crushed
pinches of red pepper flakes, to taste
fine sea salt and fine white pepper
3-4 whole tomatoes, or a 14 oz can whole San Marzano tomatoes, chopped and drained

Bring water to a boil in a large pot, turn off heat and stir in spinach. Rest for 3-4 minutes, then drain and rinse in cold water, squeeze dry, coarsely chop and set aside.

Heat a large skillet over medium heat, add oil, sliced garlic and chile flakes, sautéing until soft. Add the spinach with pinches of salt and pepper, and toss well to coat evenly with seasoned oil. When the pan recovers its heat, add tomatoes (if using canned tomatoes, reserve juices for another use), cooking and stirring several minutes as the veggies finish cooking and the flavors marry. Taste and adjust seasonings, serve as a side or as a bed for meat or fish. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

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