Monday, April 16, 2012

Wilted Spinach with Tomatoes and Basil

Last weekend my best friend came to visit for Easter and she brought us a pretty sweet gift.  A cookbook signed by Giada Delaurentiis!  My friend was able to attend a signing Giada did for her new cookbook, "Weeknights with Giada", and she was so thoughtful to get one signed for Alex and I as well.  Thanks again Tere!

We've tried a couple of the recipes out so far and everything has been really good.  Since this is a "weeknight" cookbook the recipes are mostly simple and quick to prepare along with being very family friendly.  Giada has an almost-four-year old so it is nice to see recipes that are child-tested too.  

This is a very quick (15 minutes including prep), very simple spinach saute that really packs in the flavor.  I am a huge fan spinach just sauteed with a bit of salt and lemon juice but this recipe really kicks it up a notch in a very easy way. The balsamic vinegar gives it bite and the basil really adds an unexpected flavor and freshness. We made this with a Roast Chicken and it was the perfect compliment.  I hope you try it out sometime soon.

Wilted Spinach with Tomatoes and Basil, adapted from Giada De Laurentiis's Weeknights with Giada
3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
2 garlic cloves, chopped
1 pint cherry tomatoes, halved
1 pound fresh spinach leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup balsamic vinegar
1/2 cup chopped fresh basil leaves

Heat the olive oil in a large skillet over medium-high heat.  Add the shallots and cook 2-3 minutes.  Next add the garlic and cook about 30 seconds until it becomes fragrant.  Now add in the chopped tomatoes and saute them for 2 minutes.  Add the spinach next, working in batches to wilt it and cook for about 5 minutes.  Stir in the salt and pepper and then the vinegar and basil.  Let it cook for just one minute longer before removing it to a serving bowl.    Enjoy!

1 comment:

  1. Thanks for sharing this recipe (and photo). I had something similar to this in a restaurant recently, and when I googled it your recipe came up. I am looking forward to trying it. Right now, actually.

    ~Pat M.