Sauteed Spinach with Cannellini Beans and Roasted Grape Tomatoes

Dear Readers,

Here is a great side dish that goes great with any meat. I am serving this vegetable dish with the recipe for pork medallion with marsala/balsamic reduction.


Ingredients:

5 oz fresh baby spinach
1 cup grape tomatoes (halved)
1 cup cannellini beans
1 cup onion (sliced)
1 tbsp + 1 tsp olive oil
2 cloves garlic (chopped)
1/4 cup water
sea salt
ground pepper

Directions:
1-Preheat oven to 400 degrees.
2-In a small bowl add the grape tomatoes, onion, 1 tbsp olive oil, and pinch of salt and pepper. Toss and place on a baking dish. Cook for 20 minutes until the tomatoes are tender. Set aside
3-In a skillet add 1 tsp olive oil and garlic. Stir and add the spinach. Cover and cook over medium-low heat for 3 minutes and then add the roasted tomato mixture. Stir
4-Add the beans right before you serve.