RECIPES OF THE DAY " SPINACH WITH TOMATO AND FETA'

This greek-inspired side dish is simple to make yet wows with flavor. The leftovers make a fabulous omelet filling.

Serves about 4.

1 1/2 tsp virgin olive oil

3/4 cup chopped onion

2 tsp minced garlic

18 oz baby leaf spinach

1/4 tsp table salt

1 cup halved grape tomatoes

1/2 cup crumbled Feta cheese


Heat oil in large deep pot over medium-high heat. Add onions: cook, stirring often, until light golden and tender, about 7 to 8 minutes. Add garlic: cook, stirring, until fragrant, about 3 seconds. Add spinach and salt: cook, tossing, until spinach wilts, about 2 to 4 minutes. Add tomatoes: cook, stirring, until tomatoes soften, about 1 to 2 minutes. Remove from heat and drain off any extra liquid: stir in Feta. Yields about 3/4 cup per serving.

About 130 calories per serving