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Home » Recipes » Vegetables and Sides

Sauteed Fresh Baby Spinach and Grape Tomatoes

Published: Aug 11, 2023 by Marisa Franca · 3 Comments

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Pinterest image with title overlay for Sauteed Baby Spinach and Grape Tomatoes recipe.

Do you want to make an Italian cuisine contorno { side} that is outrageously good? All you need is baby spinach recipe that uses 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, polenta, farro, or freekeh.

Plate with grilled steak and sauteed baby spinach with grape tomatoes over polenta.
Jump to:
  • 💬 Why this is my go to veggie side
  • 🛒 Ingredients
  • 📝 Instructions
  • Serving suggestions
  • 📖 Recipe
  • 💬 Comments

💬 Why this is my go to veggie side

Whenever I'm short on time and in a bind to make a veggie side that everyone approves of, I pick this quick and easy sauteed baby spinach recipe with grape tomatoes.

The grape tomatoes give the perfect amount of sweetness to the spinach, garlic, and bright taste of the lemon.

🛒 Ingredients

Image of ingredients needed for the recipe Baby Spinach With Grape Tomatoes.
NOT shown is Olive Oil!
  • baby spinach -- may also use baby kale
  • grape tomatoes -- cherry tomatoes would also work in this recipe
  • fresh garlic
  • lemon juice -- add more lemon taste with some lemon zest
  • kosher salt
  • freshly ground black pepper

📝 Instructions

Collage of the first four steps to making the Sauteed Baby Spinach recipe with grape tomatoes.
  1. In a deep skillet heat olive oil over medium heat.
  2. Add the chopped garlic to the oil and sautè for about 1 minute.
  3. Add the halved grape tomatoes to the skillet.
  4. Sauté the grapes until they start ti release some of their juice.
Collage of the last two steps to cooking the spinach and tomato recipe.
  1. The baby spinach now goes into the skillet with the tomatoes.
  2. Sauté the spinach leaves until they begin to wilt. Add the salt, pepper, and lemon juice. Stir until mixed.
Skillet filled with sauteed baby spinach and grape tomatoes seasoned with garlic and lemon.

Serving suggestions

You may serve the vegetable combination as is, but we like to serve it with pasta, grains, or polenta. That way none of the scrumptious juice goes to waste.

This vegetable side is not only low in calories, high in nutrition, but also so tasty and versatile it compliments most of our main dishes.

Sautéed baby spinach with grape tomatoes over couscous
Sautéed baby Spinach and Grape Tomatoes

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.

A serving of sauteed baby spinach and grape tomatoes recipe over polenta and grilled steak.

We served this baby spinach vegetable side over polenta along with grilled steak.

If you're looking for more spinach recipes, you've got to try our Spinach Gratin recipe which is based on Julia Child's recipe but a lot lighter. Or if you want your baby spinach mixed with pasta, try our Baby spinach Recipe With orzo pasta.

Tutti a tavola è pronto!

Un caro saluto e alla prossima.

📖 Recipe

Sauteed fresh baby spinach with grape tomatoes served with crispy, black drum a fish that's light, tasty, not oily.

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. 
5 from 2 votes
Print Pin Rate
Course: Side Dish, vegetable
Cuisine: American-Italian
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 4 people
Calories: 289kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Ingredients

  • 1 Cup Pearl Couscous
  • 1 Tbsp. extra-virgin olive oil
  • 1 ¼ 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
  • ½ lemon juiced
  • ½ tsp. Kosher salt
  • ½ 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: 5790IU | Vitamin C: 30.7mg | Calcium: 79mg | Iron: 2.4mg

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    I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

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