Spinach & Tomato Topper
Tomatoes and spinach sautéed with garlic, onions, basil, parsley, white wine, broth and cheese makes a delicious side dish or a fabulous topper for fish, chicken or portobello mushrooms. It’s also a great filling for lasagna.
Ingredients
- 3 tbsp. olive oil
- 3 cloves garlic, minced
- 1 medium yellow onion, thinly sliced
- 1/2 cup finely sliced basil leaves
- 2 tbsp. minced parsley
- 20 cherry tomatoes, halved
- 1 lb. fresh spinach leaves We use triple washed spinach leaves
- 3/4 cup dry white wine
- 3/4 cup chicken or veggie broth
- 3/4 cup Pecorino Romano or Parmesan cheese, freshly grated reserve a couple of tablespoons for sprinkling over the top
Instructions
- Heat 2 tbsp. of the olive oil in a large skillet over medium heat. Add garlic and saute until just starting to brown. Add remaining oil and the onions, and Cooke until onions are translucent and just beginning to caramelize.
- Stir in the basil and parsley and continue to cook for another minute or two. Add 1/4 cup of the white wine and cook down until almost evaporated. Add 1/4 cup of the broth and the cherry tomatoes and cook for about 5 minutes over medium-low heat. Add all but 2 tbsp. of the cheese and stir until melted.
- Begin adding spinach ( a large handful at a time), alternately with as much of the remaining broth and wine as you need to keep it just a little bit saucy. The spinach will wilt, turn dark, and shrink in size as you add it. If you like the topping to be more bright green when you serve it, add the last handful of spinach at the very end just after you remove the pan from the heat and allow it to stay on top of the other veggies in the pan.
- Serve all by itself as a side dish, or on top of grilled salmon filets or boneless, skinless chicken breast.
