I’ve always loved spinach. That is, I’ve always loved fresh or frozen spinach. Cruising, neither one was practical: no room in the freezer and I only rarely found fresh, and there still would have been problems with storing it and all the water needed to wash it.
Canned spinach was readily available, even in tiny fishing villages. The only problem was that I had always detested canned spinach. But if I wanted spinach, I had to figure out a way to make canned spinach taste good.
I took an old recipe of my mom’s and began playing with it. Pretty soon, I’d come up with a way to make canned spinach taste good.
In addition to the canned spinach, you can use almost any type of greens in this recipe, and yes, it’s great with fresh or frozen as well. Originally, the recipe called for beet greens and beets (cooked until tender) instead of tomatoes.
Spinach and Tomatoes
- 1 can mushrooms, drained (8-ounce can OR 4 to 8 ounces fresh mushrooms, sliced)
- 1/4 large onion (slice into 2 1/4″ thick slices and quarter)
- 1 tablespoon butter (OR olive oil OR canola oil)
- 1/4 teaspoon garlic powder (OR 1 clove garlic, minced)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 can spinach, drained (16-ounce)
- 1 tomato (chopped in large chunks OR 3/4 cup grape tomatoes, cut in half)
- 2 tablespoons balsamic vinegar (OR wine vinegar)
- 3 tablespoons pine nuts (OR walnuts OR pecans–toast if desired)
Sauté mushrooms and onions in butter until golden.
Turn down heat to low and add garlic, salt and pepper and spinach. Very gently toss.
Heat until spinach is warmed through and then remove from the fire.
Add tomato and vinegar and quickly toss.
Transfer to a serving bowl and sprinkle nuts over the top.
Calories from Fat 144