1 bunch
fresh spinach, stemmed, rinsed well and chopped
1 cup
cut in half cherry tomatoes
1/2 cup
grated pecorino cheese
salt and pepper to taste
Directions
Heat the olive oil in a saute pan and add the shallot and garlic and cook until they soften; stir in the bok choy and cook a couple of minutes until leaves soften, add the spinach and cook until spinach wilts.
Add cherry tomatoes and continue cooking until they begin to blister and collapse.
Add salt and pepper to taste and serve with grated cheese.
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