Wilted Spinach with Cherry Tomatoes

By Marge Perry & David Bonom
Just a touch of sugar and a pinch of spicy heat bring out the very best in these simple fresh vegetables.
  • Cuisine: Italian


  • baby spinach
  • Crushed red pepper flakes
  • Dried basil
  • Extra Virgin Olive Oil
  • freshly ground black pepper
  • garlic cloves
  • grape tomatoes
  • Red onion
  • Salt
  • sugar


  1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium. Add the spinach, turning with kitchen tongs, in batches until it all fits and is wilted, about 2-3 minutes. Transfer to a colander and let drain, pressing out excess liquid.
  2. Heat the remaining 2 tablespoons oil over medium and add the onion, basil, and pepper flakes. Cook, stirring occasionally, until the onions are slightly softened, 3-4 minutes. Stir in the garlic and cook until softened and just starting to brown at the edges, 3 minutes. Add the tomatoes and sugar and cook until tomatoes just start to soften, 2 minutes. Add the spinach and cook, tossing, until hot, about 1 minute. Remove from the heat and season with salt and pepper.