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Serves
2 as main course or 4 as side dish
Author Notes
Spinach with garlicky naan that's chopped up and roasted until crispy, creamy burrata, toasty walnuts, tomatoes and shallots —Sarah | Wisconsin from Scratch
Ingredients
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3 ounces
naan or pita bread, cut into 1" pieces
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2 1/2 tablespoons
olive oil, divided
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1
garlic clove, smashed
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1
medium shallot, thinly sliced
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1 cup
cherry tomatoes, halved
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1 teaspoon
salt
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1/2 teaspoon
pepper
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1/4 teaspoon
crushed red pepper flakes
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2 teaspoons
red wine vinegar
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1 teaspoon
honey
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1/3 pound
spinach, roughly chopped
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4 ounces
burrata, torn into pieces
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1 tablespoon
chopped chives
Directions
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Preheat oven to 400 degrees.
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Toss the naan or pita bread and smashed garlic with ½ Tbsp olive oil. Spread on one side of a baking sheet, spread the walnuts on the other. Place in oven and bake until golden and toasty, about 10-12 minutes.
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Heat 1 Tbsp olive oil in a pan over medium high, then add the shallot and cook until it just starts to crisp up, about 3-4 minutes. Add the tomatoes, salt, pepper, and crushed red pepper and cook until tomatoes soften, another 2-3 minutes. Add the remaining 1 Tbsp olive oil, red wine vinegar, and honey and cook 1 minute more.
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Remove pan from heat and add the spinach, tossing until coated and just beginning to wilt. Mix in the toasted naan or pita, and walnuts. Transfer to a plate, top with torn burrata and chives and serve immediately.
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