Garlic Spinach & Tomatoes
MAKES 2 TO 4 SERVINGS
We all have those dishes that we loved eating out before we started an elimination diet. This is inspired by one of mine, from a little local restaurant that’s been a Dallas staple for years. Perhaps I loved it so much because it’s drenched in white wine. I did give up wine for a while, but I was eventually able to reintroduce it again—especially organic and biodynamic types. So, don’t ever think you have to give up some of your favorite foods forever. It does get better! This dish works well with nearly everything, but I love it with grilled steaks or the Anyone-Can-Cook Roast Chicken. Since this cooks so fast, sometimes I’ll place it in a small casserole dish to keep warm in the oven. It holds up well while you finish the rest of the meal.
1 tablespoon unsalted butter
1 clove garlic, thinly sliced
½ pint cherry tomatoes, halved
1⁄3 cup Vegetable Broth (page 80) or Chicken Stock (page 81)
1 (6-ounce) package fresh baby spinach
Kosher salt and black pepper to taste
In a large skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, 1 to 2 minutes. Add the tomatoes and broth, simmering until the broth is reduced by one-third and the tomatoes are softened, about 4 minutes. Add the spinach and stir until just barely wilted, about 1 minute. Season to taste with salt and pepper, and serve.
