Spinach and heirloom tomatoes side dish with a splash of balsamic vinaigrette
It's October and one of my favorite times of the year. A few summer garden vegetables are still lingering. My friend and chef Jeff Fleming had a couple of heirloom tomatoes available for his side dish and whipped up a special spinach treat that would brighten up any beef, fish, or chicken entrée. In fact, the recipe was created in honor of bounty and beauty of the heirloom tomato.
I'll be experimenting with his recipe to serve with my grilled salmon. It's smokin' on the coals at a hot 500 degrees and will be ready to eat in minutes. What a perfect pairing. Chef suggests heirloom tomatoes and says they're the best (I have no doubt). I don't have heirlooms but I have a couple of nice, juicy red tomatoes I found at the local grocery and if all else fails, I have my standard Cherub cherry tomatoes that are always sweet and delish.
On another note...Dawn Fleming, Chef's wife sampled his newly-created recipe and simply fell in love with it. That's good enough for me. Enjoy!
Sautéed spinach with heirloom tomatoes.
Feeds 4 as a side
2 bags baby spinach
2 tbs EVOO
1/2 a large onion thinly sliced
Large heirloom tomato (yes any are fine but heirlooms are better)
4 cloves of garlic finely chopped
Splash of balsamic vinegar
S&P to taste
Start with a large skillet over medium heat.
Sauté onions with a pinch of salt & (I prefer) crushed red pepper.
Cook until translucent.
Add the chopped tomatoes
Cook 3-4 minutes and add garlic. Cook with the garlic for 2 minutes until you can smell it (the garlic, yes that’s a thing).
Add 1/2 the spinach & a pinch of salt. As the spinach wilts stir fast.
After about 3-4 minutes add the rest of the spinach & splash of balsamic vinegar.