top of page
  • Writer's pictureSusie Csorsz Brown

Roasted Spinach

You probably thought I typed that incorrectly; I mean, how could one possibly roast a tender green? Well, here, the only way we can get U.S.-style spinach is through the amazingly well-stocked commissary. They bring in a frozen order every so often, so I ordered a case of the bags of spinach. Sure, you can add a bag to a pot of soup or if you are making beans or something like that. You can add a bag to baked mac-and-cheese, too. Here, I roast the bag with tomatoes and onions and it becomes a very tasty side that can happily roast away without a huge amount of oversight. I like to make this first, while I putter around making the rest of dinner, and then by the time everything else is finished, I can pull the pan of garlicky spinach from the oven and we're good to go.


Note: if you are roasting other things at the same time, and they call for a different temp, this is super flexible. You can go longer and slower (350), or shorter and hotter (400).


Roasted Spinach


Makes 4 - 6 servings (unless you're my eldest and then this makes 2 servings; he loves spinach)


Ingredients

16 ounce bag frozen spinach, thawed (place thawing spinach in a colander to drain extra fluid from the greens) 3 Roma tomatoes 1 small onion, diced 2 cloves garlic, thinly sliced 3 T olive oil, divided salt and pepper optional: 2 T pepperoncini, thinly sliced

Directions

Heat oven to 375. Line a quarter sheet pan with foil, set aside.

Combine tomatoes, onion and garlic with 2 T olive oil. Season with salt and pepper. Slide pan into the oven and roast 25 - 30 minutes or until softened and well combined.

Once the veggies are softened, add spinach to the pan, stirring well. Drizzle with 1 T olive oil, and season well with salt and pepper. Return pan to oven and continue roasting 25 - 30 minutes, or until the spinach is cooked through and the moisture is evaporating. The best way to know it is ready is to taste a small bit; once it is cooked to your liking, remove the pan from the oven. If using, top with the pepperoncini and stir in

Serve hot or room temp.

23 views0 comments

Recent Posts

See All
bottom of page