Spinach with Tomato Sauce

Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 1 lb spinach
  • ½ lb tomatoes
  • salt and freshly ground pepper


Wash the spinach very well, shake off most of the water and cook in a covered pan with the moisture still clinging to the leaves, until tender, 10-15 minutes. Drain off the water it has made, chop and stir in the butter and a little salt.

While the spinach is cooking, skin and chop the tomatoes. Sweat the chopped onion in a little butter and oil, without browning, for 10-15 minutes. Add