Here’s a really simple, delicious vegetable side dish that’s full of vitamins, minerals and flavor.

Dr. Norris J. Chumley’s Succulent Spinach

1 bag of spinach, approximately, a pound, washed and drained
½ onion
10-15 cherry tomatoes
1 teaspoon olive oil

Wash the spinach two or three times, to make sure all the sand is out of it, even if the bag or contained says “prewashed.”  Course dice the onion.  Cut each cherry tomato in half.

In a sauté pan or skillet, add 1 teaspoon olive oil and about 1/3 cup water.  Add the onion, tomatoes and spinach.  Cover.  Steam the vegetables about 5 minutes or so, over medium or low heat.  Open and stir.  Check to see if the spinach is lightly cooked, but please don’t overcook.

Drain the water, and serve piping hot.  Add some low-sodium soy sauce, tamari, or flavored vinegar (balsamic, rice, fruit infused – as you like – or have on hand).

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