I first started cooking real meals when I was in law school. I was sick of living on cereal and chips and salsa, and I wanted to get healthy. But it meant I had to cook for one. I had recently moved from La Crosse to the Twin Cities to go to law school, and I didn’t know anyone. So I lived alone.
Cooking for one is not always easy. You end up making too much or making an entire meal seems like such a hassle when it is just you. I would end up making a main dish, with nothing else. So while that prosciutto-wrapped, goat-cheese stuffed chicken may have been delicious, and took a TON of work, I still hadn’t cooked myself a full meal. I still didn’t feel like a real adult who cooked herself a real dinner.
But after I discovered how to cook spinach (yes, I had to learn how to cook spinach. Because I literally knew how do to nothing in the kitchen), I would add this little side dish to my dinner most nights. It takes less than 10 minutes to make, it tastes fresh and healthy, and it compliments a host of main dishes. And now this is probably the dish I’ve made the most since I started my “lindsay learns to cook” endeavor.
- Red Onion/Scallots, diced
- Cherry Tomatoes, halved
- Feta Cheese
- Garlic, minced
- Olive Oil
- Salt and Pepper
- Toss a glug of olive oil (about 1 tablespoon) in a deep skillet over medium heat.
- Add in garlic and onion and cook until onions are soft.
- Take a couple of handfuls of spinach and place into the skillet. Stir the spinach as it slowly wilts. Once the spinach is almost fully wilted, add in tomatoes so the tomatoes get warm, but not mushy.
- Remove from heat. Plate the spinach mixture. Then add in feta cheese on top. Season with salt and pepper to taste.