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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (199g) Recipe makes 4 servings |
||
| Calories 71 | ||
| Calories from Fat 26 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.9g | 4% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 9mg | 3% | |
| Sodium 298mg | 12% | |
| Potassium 911mg | 26% | |
| Total Carbohydrate 8.1g | 2% | |
| Dietary Fiber 3.9g | 15% | |
| Sugars 2.2g | ||
| Protein 6.2g | 12% | |
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Ingredients
- 1/2 cup green onion, sliced
- 1 clove garlic, pressed
- 1 1/2 teaspoons dill, chopped
- 2 medium roma tomatoes, chopped
- 1 1/4 lbs spinach, rinsed and drained,stems removed
- 3-4 tablespoons feta cheese, crumbled
- 1 tablespoon capers
- pepper
Directions
1
Combine onions, garlic, dill and 1/4 cup water.2
Stir-fry over medium heat until onions are soft and almost all liquid has evaporated.3
Transfer mixture to bowl and stir in tomatoes.4
Keep warm.5
Add half the spinach to fry pan and 1 Tab water.6
Stir-fry over medium heat until spinach is just beginning to wilt.7
Add remaining spinach, stir-fry until all spinach is wilted (2 minutes) With slotted spoon, transfer spinach to a platter and spread out slightly; discard liquid from pan.8
Top spinach with tomato mixture Sprinkle with Feta and capers.9
Season to taste.
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Featured Reviews for This Recipe
From: Chef #962277
On Oct 9, 2008
ABSOLUTELY DELICIOUS! Like some of the reviews suggested, I used olive oil for the onions, etc. and broth for the spinach. What a wonderful alternative to creamed spinach, the only other spinach dish I know how to make. I love RecipeZaar!
From: FrenchBunny
On Sep 2, 2008
Oh My, this was really tasty. Was just looking for something to do with my leftover spinach and thought I would try this. Really glad I did. I sauteed the onions garlic and dill in some oil. Used Campanari (cherry) tomatoes because those are the only ones I find have any real flavor here in this City. After the onions and garlic were done sauteing I threw the tomatoes in for about 30 seconds. Sauteed the spinach in a little olive oil and not water. I really found this a delicious quick salad to put together. Didn't come anywhere near 25 minutes to cook though. And so colorful when put together. Thanks so much for posting Mary. Loved it.
From: Sidney
On Mar 10, 2004
I doubled the garlic and only had on hand about half the spinach. I, too, used olive oil, and would consider trying it with chicken broth instead of the water. I don't like dill, but I stuck to it and used my dried. I also added a breath of red pepper flakes just before step five, added a splash of lemon at the end of step 7 and I DIDN'T discard the liquid. Very tasty. I had it with some leftover swordfish that I flaked and stirred throughout. This would also be nice over rice or pasta, or with some canned garbanzo or white beans thrown in. The feta was the perfect touch. Would also be nice with fresh shredded parmesan, pine nuts or some cumin. What a nice base! Thanks, Mary! I can't wait to expand on this (or just keep it simple....)!
From: Milla
On Jan 27, 2002
this was pretty good. i prefer sauteing the spinach in oil and not water. good with goat cheese instead of feta.
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