Garlicky Sautéed Spinach and Tomatoes

Erica Jones MHS Recipes, Sides Leave a Comment

by Erica Jones MHS

Garlicky Sauteed Spinach and Tomatoes

Sometimes you just need to whip dinner together in about 10 minutes flat.

When it’s been “one of those days” where I’m wondering how I’m going to be able to pull off a decent meal, this sautéed spinach side dish is one of my “go-to” recipes.

All you really need is a well-seasoned breast of chicken or a decadently prepared piece of fish to accompany it and you are good to go. I love to have this with Broiled Salmon with Garlic Herb Butter.

Sometimes we lose the simplicity of food by fussing too much with the ingredients.

I love the show, Top Chef on Bravo. Though we don’t have cable (and we haven’t had it for 7 years – since we’ve been married), I like to watch old seasons on Apple TV through the Hulu app.

Often times the dishes that win are simple preparations that are flawlessly executed. I take encouragement in that when I’m cooking. I don’t have to add 5 different seasonings for the food to taste great.

Usually, the best thing is just to let the natural flavors shine through.

To make preparation easy, I we use “salad style” spinach – the kind in the plastic boxes in the salad section. It’s already been washed and cut away from the roots and it’s ready to go.

Be sure to choose organic whenever possible and especially for spinach because it’s heavily sprayed with pesticides.

I hope that you enjoy this recipe. It’s perfect when you’re pressed for time, or you’re low on creativity (and ingredients, for that matter!).

Garlicky Sauteed Spinach and Tomatoes

Garlicky Sauteed Spinach & Tomatoes

Servings 4
Chef Erica Jones


  • Ingredients
  • Coconut oil or Extra virgin olive oil
  • 4 garlic cloves minced
  • 4 to 5 large handfuls of spinach
  • 2 roma tomatoes chopped
  • Sea salt and pepper to taste


  1. In a large pan, heat about a tablespoon of coconut or olive oil over medium heat. Once the oil is hot, add the garlic and saute for 30 seconds to a minute until fragrant.
  2. Add another tablespoon of oil to the pan and then add the spinach. It’s going to look like a TON of spinach, but I can assure you that it will cook down to less than half that amount. Sautee the spinach with the garlic for 1 to 2 minutes.
  3. Cover the pan with a lid and turn the heat down a bit. Let the spinach steam for 3 minutes or so, until wilted (but not completely limp and sad).
  4. Stir in the tomatoes and season with salt and pepper and serve.

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