Name: Christoph's Mediterranean Spinach and Sun Dried Tomato Dish recipe
Ingredients: 1 tablespoon extra-virgin olive oil;3 cups baby spinach leaves;⅛ teaspoon salt;⅛ teaspoon ground black pepper;⅛ teaspoon garlic powder;⅛ teaspoon onion powder;6 sun-dried tomato halves packed in olive oil with herbs, cut into strips;1 ounce crumbled feta cheese

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Ingredients

1 tablespoon extra-virgin olive oil 3 cups baby spinach leaves ⅛ teaspoon salt ⅛ teaspoon ground black pepper ⅛ teaspoon garlic powder ⅛ teaspoon onion powder 6 sun-dried tomato halves packed in olive oil with herbs, cut into strips 1 ounce crumbled feta cheese

Nutrition Info

129.1 calories carbohydrate: 4.6 g cholesterol: 12.6 mg fat: 11.2 g fiber: 1.6 g protein: 3.8 g saturatedFat: 3.3 g servingSize: - sodium: 363.2 mg sugar: 0.9 g transFat: : - unsaturatedFat: : -

Directions

Heat olive oil in a large skillet over medium heat. Cook and stir baby spinach in hot oil until very tender, about 5 minutes. Season spinach evenly with salt, pepper, garlic powder, and onion powder, turning with tongs while sprinkling. Add tomatoes, cook and stir until tomatoes begin to soften, about 90 seconds. Sprinkle with feta cheese off heat and toss to serve.

Recipe Yield

2 servings

Recipe Note

This is a side dish that my husband throws together when he's in the mood for something light and quick. It can be served as a side dish with pasta or with some pan-fried eggs anytime.

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