Recipe: Greek Sauté

Like many of my meals, this recipe came together as an adaptation of a plainer version.  The Greek flavor from the feta really makes this dish more special than your average sauté.  The spring mix can be switched out for arugula for a spicier flavor, or spinach for a milder version.

Greek Sauté
Serves 4

Ingredients 

• 1/4 cup pine nuts
• 2 tsp extra virgin olive oil
• 4 cups grape tomatoes
• 2 tsp minced garlic
• 1/2 medium onion, chopped
• 10 oz spring mix greens
• 1/8 tsp kosher salt, or to taste
• 1/4 tsp lemon pepper
• 1/4 tsp dried dill
• 1/2 cup crumbled feta

Instructions

• Put pine nuts in a large nonstick skillet and set over medium heat; cook, tossing occasionally, until lightly toasted, about 2 minutes. Remove from skillet and set aside.

• Heat olive oil in same skillet over medium-high heat. Add tomatoes and onions, tossing occasionally, about 6 to 10 minutes. 

• Add garlic; cook, stirring, until fragrant, about 1 minute. 

• Add greens gradually; cook just until wilted, about 1 minute. 

• Sprinkle with salt, lemon pepper, dill, feta, and pine nuts.  Toss to combine.  *Instead of lemon pepper, I used a slightly citrus-y pepper from Penzeys Spices, Florida Seasoned Pepper.  If you're looking for a less intense flavor than lemon pepper, this spice is a really good alternative.

Serve warm and enjoy!