The combination of color and flavors in this quick-and-easy side dish makes it a wonderful plate for the Holiday season. Tender baby spinach leaves sautéed in quality olive oil and tossed with tart strips of sun-dried tomatoes and tiny rounds of fresh mozzarella cheese. A lovely dish as is, but also a great filling for a stuffed, baked tomato as well.
(To view this recipe, click on the blue title of the blog post above*)
Wilted Spinach with Sun-Dried Tomatoes & Bocconcini
Ingredients:
- 1 Tablespoon extra virgin olive oil
- 2 garlic cloves, thinly sliced
- Pinch of crushed red pepper flakes
- 8 cups baby spinach leaves
- Salt and pepper
- ½ cup sun-dried tomatoes, julienned
- ½ cup bocconcini (small rounds of fresh mozzarella cheese)
Directions:
- In a large, straight-sided sauté pan, heat the oil over medium heat. Add in the crushed red pepper flakes and garlic and sauté for 1 minute. Add in the spinach leaves and saute for 3-4 minutes, or until wilted. Season with a pinch of salt and pepper. Toss the warm spinach together with the sun-dried tomatoes and bocconcini. Serve warm.
Tagged: bocconcini, fresh mozzarella, mozzarella cheese, side dish, spinach, sun dried tomatoes, vegetarian, wilted spinach
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