This Garlic-Ginger Spinach and Cherry Tomatoes is a fresh, flavorful side dish that pairs perfectly with any meal. Butter, ginger, and cherry tomatoes add richness, while white wine vinegar provides a bright finish.

Ingredients

• For the Sautéed Vegetables:
  • 3 tablespoons butter
  • 1 tablespoon oil
  • 3 shallots, sliced
  • 2 cloves garlic, roughly chopped
  • 2 tablespoons finely minced ginger
  • 900g (2 lbs) baby spinach
  • 454g cherry tomatoes
  • 1 tablespoon white wine vinegar
  • Salt and pepper to taste

Instructions

1. Sauté Shallots, Garlic, and Ginger:
   • Heat butter and oil over medium heat in a large skillet. Add shallots, garlic, and ginger, cooking for 4 minutes until softened.
2. Wilt the Spinach:
   • Add all the spinach to the skillet. Cook, tossing occasionally, until wilted, about 6-8 minutes. Season with salt and pepper. Transfer to a platter.
3. Cook the Tomatoes:
   • Increase the heat to high and add the cherry tomatoes to the pan. Cook until some tomatoes split and soften. Season with salt and pepper, add spinach back into the skillet, and pour in the white wine vinegar. Cook for 1 minute.
4. Serve:
   • Transfer to a serving platter and enjoy immediately.

Tips and Variations

• For Extra Flavor: Add a pinch of red pepper flakes when cooking the tomatoes for a bit of heat.
• Storage: This dish can be stored in the fridge for up to 2 days. Reheat gently to maintain the tomatoes’ texture.

Enjoy these recipes with a fresh take on traditional favorites—perfect for any festive gathering or cozy meal!

Garlic-Ginger Spinach and Cherry Tomatoes

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• Author: Andrea Buckett
• Yield: 6

Ingredients

3 tablespoons butter 1 tablespoon oil 3 shallots, sliced 2 cloves garlic, roughly chopped 2 tbsp finely minced ginger 900g (2 lbs) baby spinach 454g cherry tomatoes 1 tablespoon white wine vinegar Salt and Pepper

Instructions

1. Place a large skillet over medium low heat. Add the butter and oil.  Once the butter has melted add the shallot,garlic and ginger. Sweat them, stirring occasionally, for about 4 minutes, until soft and translucent.

2. Add all the baby spinach to the skillet. Cook it for about 6-8 minutes, tossing it as it cooks, until it has wilted.  Season with salt and pepper to taste. Transfer to a platter.

3. Turn the pan to high and add the cherry tomatoes. Cook until some of the tomatoes begin to split and are heated through. Season with salt and pepper to taste.  Add the spinach back into the skillet just to heat it through. Pour in the white wine vinegar. Cook for another minute.  Remove from the heat.

4. Transfer to a serving platter.