• 3 cups fresh spinach (rinsed)
• 1 cup cherry tomatoes
• 1/4 cup feta cheese
• 2 cloves garlic
• half an onion (chopped)
• olive oil
• white balsamic vinegar (I like Trader Joe’s)
• salt & pepper

Directions:

1. Heat the oven to 400 degrees F. Place the tomatoes on a sheet pan, drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 13 minutes.
2. Rinse and dry spinach. Chop onion and mince garlic.
3. In a very non-stick pan, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it’s browned. Add chopped onion and sauté until nearly translucent.
4. Add the spinach to the pan. Sprinkle with salt and pepper (to taste) and toss with the garlic, onions & oil, cover the pan, and cook it for 2 minutes.
5. Uncover the pan, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted.
6. Using tongs, lift the spinach to a serving bowl. Sprinkle with white balsamic vinegar. Top with roasted cherry tomatoes and feta. Serve hot.