Sauteed Fresh Baby Spinach and Grape Tomatoes

Do you want to make an Italian cuisine contorno { side} that is outrageously good? All you need is baby spinach and grape tomatoes. It’s the perfect side dish.

Sautéed fresh baby spinach and grape tomatoes come together very quickly. It is so tasty and an excellent  compliment over pearl couscous, farro, or freekeh. This time, I use couscous and I make it first and then keep it warm in a 170 F oven with the crunchy fried black drum.

Sautéed Spinach and Grape Tomatoes

I then sautè a little garlic in olive oil. When the garlic releases its heavenly fragrance, I toss in the veggies until they begin to wilt. This takes a matter of a minute or two and our side is done.

The fresh baby spinach and grape tomatoes  make a nutritious and delicious accompaniment to any meal.

Tutti a tavola è pronto!

Un caro saluto e alla prossima.

Spinach and Grape Tomatoes Saute Over Pearl Couscous

All you need for a perfect vegetable side or Italian contorno is baby spinach, grape tomatoes, and garlic. Excellent by itself of as a compliment over pearl couscous, farro, or freekeh. 

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Course: Side Dish, vegetable

Cuisine: American-Italian

Keyword: nutritious side, quick side

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4 people

Calories: 289kcal

Author: Marisa Franca at All Our Way

Ingredients

• 1 Cup Pearl Couscous
• 1 Tbsp. extra-virgin olive oil
• 1 1/4 cup low-sodium chicken broth --heated in the microwave or stove
• 8 oz. fresh baby spinach
• 8 oz. grape tomatoes halved
• 1 tsp. minced garlic
• 1/2 lemon juiced
• 1/2 tsp. Kosher salt
• 1/2 tsp. fresh ground pepper
• 2 Tbsp. extra-virgin olive oil

Instructions

• In a nonstick pan toast the couscous in the 1 tbsp. of olive oil until lightly tan.
• Carefully add the hot broth to the couscous and simmer until the couscous absorbs all of the liquid. About 5 minutes
• Fluff with fork and put in a preheated 170F oven to keep warm.
• In a large nonstick skillet heat the 2 tbsp. of olive oil over medium heat; sauté tomatoes and garlic until fragrant, 1-2 minutes.
• Add the spinach to the skillet; sauté until wilted; 2 minutes.
• Season mixture with the lemon juice, salt, and pepper.
• Serve right away over the warm couscous.

Nutrition

Serving: 4g | Calories: 289kcal | Carbohydrates: 38g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Sodium: 560mg | Potassium: 580mg | Fiber: 4g | Sugar: 1g | Vitamin A: 115.8% | Vitamin C: 37.2% | Calcium: 7.9% | Iron: 13.1%

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