Spinach with Tomatoes and Provolone(traditionally this dish is made in one pot and served between soup and pasta, but we decided to add the two together and enjoy it, along with Sardinian Crispbread, as our main course.)
Ingredients:1/4 cup Olive Oil
1 medium oinion, chopped
2 large garlic cloves, chopped
2 cups chopped plum tomatoes
15 ounces of fresh spinach leaves (washed)
1 cup grated or 1/4 inch pieces provolone cheese
Heat oil in a large pot over medium heat, (or small fire if you are camping), add oinon and garlic, stir 2 minutes. Add tomatoes; simmer until onion is translucant and the liquid evaporates, about 8 minutes. Add spinach to pot. toss gently until wilted, about 3 minutes. Mix in cheese. Cook until cheeses just begins to melt, this will be really quick if you use grated cheese. Sir occasionally, season with salt and pepper and serve. We like this dish for camping because you can add a little precooked pasta, grab a fork and eat it right out of the pot. Clean up is so easy and the dish is very filling.