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|Spinach with a Twist|
"This is a short and clean facet dish I made up to supplement any fish or fowl dish with spinach, diced tomatoes, and that wealthy Roquefort cheese (any blue cheese will work)."
- 1 tablespoon olive oil
- 1 small yellow onion, sliced
- 1 (14.5 ounce) can diced tomatoes, tired
- 1 (10 ounce) bundle frozen chopped spinach, thawed and drained
- salt and pepper to flavor
- three oz. Roquefort cheese
|Prep : 15M||Cook : 4M||Ready in : 30M|
- Heat the olive oil in a skillet over medium excessive warmness, and saute the onion till tender. Stir inside the tomatoes and spinach, and preserve cooking till the spinach is wilted. Season with salt and pepper. Stir in the Roquefort cheese, and permit to soften barely earlier than serving.
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