It’s Sunday afternoon. I need a snack. And if I do it right, the damn thing will be made of vegetables, preferably something leafy and green. (See Moxy-Boss and Dallas?! I’m listening.) I look in the fridge which is, mercifully, packed with vegetables and other dino-chow goodies because I visited the grocery store twice today. Sigh.
What I grabbed
• a defrosted bag of frozen chopped spinach
• a container of grape tomatoes
• the tahini dressing I just made for the week
What I did
I put the big saute pan on medium heat and poured in a teaspoon of olive oil. When the oil was hot, I threw in a cup of the spinach and half a cup of the tomatoes, cut into cute little halves. I sprinkled the whole shebang with sea salt and a little coarse-ground garlic powder. I let it cook for about 5 minutes, until the spinach was fairly dry, the tomatoes were starting to get soft, and nice brown flecks were starting to appear on the edges of the spinach leaves. Then I dumped it in a bowl and drizzled it with 2 tablespoons of tahini dressing.
One more thing…
According to Cook’s Illustrated, the best extra virgin olive oil you can buy at a run-of-the-mill grocery store is Lucini. I trusted them and tried the organic version. It’s delicious, and reasonably-priced. Try it!
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