Sunday, November 18, 2018

Sautéed Spinach in Tomato Cups Recipe


Yield
4 servings

Ingredients


  • 4 tomatoes
  • 2 teaspoons salt or to taste, divided use
  • 2 slices bacon, cut into slivers
  • ½ cup pine nuts
  • 1 pound fresh spinach (Choose baby leaves or flat leaves. Not curly leaves.)
  • 1 clove garlic, minced (1 teaspoon)
  • ½ teaspoon pepper
  • 1 pound fresh spinach
  • ¼ cup shredded Parmesan cheese

Directions


  1. Use a serrated knife to trim off ¼ inch from the top of each tomato. Use a melon baller or spoon to scoop out the inside pulp of each tomato, creating 4 tomato bowls. Set pulp aside. Salt and pepper the inside of each tomato bowl.
  2. Place a cooking pot over medium heat and add bacon; cook until bacon begins to get crisp. Add pine nuts, garlic, salt and pepper. Cook a minute to bring out the flavor of the pine nuts.
  3. Meanwhile, wash spinach and drain. Add spinach (some water will be left on the spinach leaves; this is okay) to the pot; cook and stir until spinach is wilted. Chop reserved tomato pulp and stir into cooked spinach. Taste and add salt and pepper to taste.
  4. Fill tomato cups with spinach and place in flat baking dish. Reserve extra spinach. Top each filled cup with 1 tablespoon Parmesan cheese. Filled tomato cups can be kept warm in a warming drawer for up to 1 hour, covered lightly with foil.
  5. To serve, reheat reserved spinach and divide into 4 portions. Place one portion on each serving plate and set a filled tomato cup on top.
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