PointsPlus Spinach with Tomatoes and Feta

PointsPlus Spinach with Tomatoes and Feta
Staff Writer
Spinach with Tomatoes and Feta
WeightWatchers.com

Spinach with Tomatoes and Feta

Try this delicious and healthy side dish to accompany lunch or dinner. Just seven ingredients and less than half an hour are needed to whip up this tasty spinach dish. Spinach is an excellent source of vitamins A and K as well as manganese and iron. So don't wait — make this today.

4
Servings
207
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 teaspoon olive oil
  • 3/4 cups chopped onion
  • 2 teaspoons minced garlic
  • 18 ounces fresh baby spinach
  • 1/4 teaspoon salt
  • 1 cup grape tomatoes, halved
  • 1/2 cup crumbled feta

Directions

Heat the oil in a large, deep pot over medium-high heat. Add the onion and cook until light golden and tender, stirring often, about 7-8 minutes.

Add the garlic and cook until fragrant, stirring, about 30 seconds. Add the spinach and salt and cook, tossing until the spinach wilts, about 2-4 minutes.

Add the tomatoes and cook until the tomatoes soften, stirring, about 1-2 minutes. Remove from heat and drain off any extra liquid. Stir in the feta and serve.

Nutritional Facts

Total Fat
9g
13%
Sugar
11g
12%
Saturated Fat
6g
25%
Cholesterol
32mg
11%
Carbohydrate, by difference
21g
16%
Protein
12g
26%
Vitamin A, RAE
367µg
52%
Vitamin C, total ascorbic acid
40mg
53%
Vitamin K (phylloquinone)
532µg
100%
Calcium, Ca
406mg
41%
Choline, total
23mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
2g
8%
Fluoride, F
20µg
1%
Folate, total
118µg
30%
Iron, Fe
5mg
28%
Magnesium, Mg
100mg
31%
Manganese, Mn
2mg
100%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
217mg
31%
Selenium, Se
10µg
18%
Sodium, Na
386mg
26%
Water
197g
7%
Zinc, Zn
2mg
25%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.