"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Sautéed Spinach with Pita Recipe

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This recipe for Sautéed Spinach with Pita, by , is from The Binning and Tovrea Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Brown
Added: Thursday, September 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds fresh large spinach, washed and stems removed
4-6 garlic gloves, minced
6 roma tomatoes, chopped
Olive oil
salt and pepper
crushed red pepper
Pita Bread

Directions:
Directions:
In a saute pan, pour enough olive oil to coat the bottom of pan and heat.
Add garlic and saute 1-2 minutes.
Add tomatoes, then spinach.
Salt and pepper to taste and add chili flakes to taste. I like it hot, so we add about 1 Tbsp.
Cover pan and simmer for about 5 minutes or until spinach is wilted.

In the meantime, cut pita bread into triangles and toast in a toaster, broiler, or toaster oven.

Serve spinach along side pita wedges.

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a fantastic snack, or even a meal. We get the spinach fresh from the farmers market and it's fantastic. Make sure to use full-leaf spinach, not baby spinach. It's just not the same.

 

 

 

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