sauteed spinach and tomatoes sauteed spinach and tomatoes Israeli Kitchen When it comes to eating fresh vegetables, keep it simple and let the ingredients shine. (Photo: Jerry James Stone)

Sauteed spinach and tomatoes

Eating veggies doesn't have to be complicated or feel like a chore, and this side dish proves it.

  • Yield: Serves 2-4
  • Prep time: 5 minutes
  • Cook time: 10 minutes

One of the best ways to absorb the iron in spinach, a superfood with endless nutritional benefits, is to enjoy it with something acidic. Delicious cherry tomatoes definitely do the trick.


  • 10 ounces fresh spinach
  • 2 cups cherry tomatoes
  • 2 tablespoons olive oil
  • Pinch of salt


Warm one tablespoons of olive oil in a large saute pan over a medium-low heat. Add in the fresh spinach, increase the heat to medium-high, and cook the spinach until it just begins to wilt.

While the spinach is cooking, slice up the cherry tomatoes. Here is a great trick for cutting many cherry tomatoes all at once.

Add the tomatoes, remaining oil, and salt to the saute pan. Cook for about three minutes, or until the tomatoes just start to cook down.

Related Topics: Vegetarian

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