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Spicy Spinach & Tomatoes Print Email


Spinaci e Pomodori Piccanti

3 pounds fresh spinach, trimmed and washed
3 quarts boiling water
2-3 Tbs. extra-virgin olive oil
2 large cloves garlic, thinly sliced
2 fresh jalape–os, seeded and chopped
Salt and freshly ground black pepper
2 medium ripe tomatoes, seeded and chopped

This may look like a lot of spinach, but it cooks way down. Serves 6

Place the spinach in one or two large bowls and cover with the boiling water. Let sit 5 minutes, or until thoroughly wilted. Drain and refresh with cool water. Squeeze until almost completely dry. Coarsely chop.
Heat the oil in a 12 inch skillet over medium heat. Add the garlic and chilies and cook until the garlic is soft but not colored. Add the spinach and saute, seasoning with salt and pepper, until heated through. Add the tomatoes and cook another 3 minutes, or until the spinach is tender and the flavors have come together. Taste for seasoning and serve hot or warm. -The Italian Country Table, Lynne Rosetto Kasper
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