Spinach with a Twist
This is a quick and easy side dish I made up to complement any fish or chicken dish with spinach, diced tomatoes, and that rich Roquefort cheese (any blue cheese will work).
This is a quick and easy side dish I made up to complement any fish or chicken dish with spinach, diced tomatoes, and that rich Roquefort cheese (any blue cheese will work).
- Carbohydrate 2.0597428465 g
- Cholesterol 19.1359280925 mg
- Fat 7.37597040874183 g
- Fiber 0.29750000834465 g
- Protein 4.772365456805 g
- Saturated Fat 4.21958147611471 g
- Serving Size 1 1 serving (40g)
- Sodium 403.769172888424 mg
- Sugar 1.76224283815535 g
- Trans Fat 0.364328463014547 g
- Calories 93 calories
Step-by-step
- Heat the olive oil in a skillet over medium high heat, and saute the onion until tender.
- Stir in the tomatoes and spinach, and continue cooking until the spinach is wilted.
- Season with salt and pepper.
- Stir in the Roquefort cheese, and allow to melt slightly before serving.
Moisture Control and Thermal Management
Frozen spinach holds excess water within its cellular structure even after thawing. Squeeze the thawed greens through a fine-mesh strainer or clean kitchen towel until completely dry. Excess liquid dilutes the pan juices and prevents the onions from browning properly in the olive oil. Maintain medium-high heat during the initial sauté to evaporate residual moisture quickly. Add drained diced tomatoes only after the onions reach translucency. Overcooking the tomatoes turns the pan mixture into a watery purée. Incorporate the Roquefort cheese off the direct heat source or lower the burner to low. High heat separates the milk solids from the fat in blue cheese, resulting in a greasy texture rather than a smooth coating.
Storage and Reheating Parameters
Store leftover portions in an airtight glass container in the refrigerator for up to three days. Freezing is not recommended because the thawed cheese and spinach matrix releases excessive water and becomes mealy. Reheat individual portions in a skillet over medium-low heat for four minutes. Stir constantly to redistribute the melting cheese fats evenly. Avoid microwave reheating, which causes the blue cheese proteins to toughen and separate instantly.
