Spinach with Tomatoes (Espinacas Saltadas)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 pounds spinach or Swiss chard 3 tablespoons vegetable oil 1 medium onion, finely chopped
2 cloves garlic, chopped 4 medium tomatoes, peeled and chopped 1 fresh hot red or green pepper, seeded and chopped
salt, freshly ground pepper grated rind of 1/2 lemon



1 Cook the spinach or Swiss chard as for Espinacas con Anchoas (Spinach with Anchovies) and set aside. Heat the oil in a skillet and saute the onion and garlic until the onion is soft. Add the tomatoes and hot pepper, season with salt and pepper, and cook until the mixture is well blended, about 5 minutes. Add the grated lemon rind. Stir the spinach into the tomato mixture and cook just long enough to heat through. Serve as a vegetable with any plainly cooked meat, poultry, or fish. For a more robust dish add 6 medium potatoes, boiled and tossed in butter.

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