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