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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted from gourmet_recipes_from_around_the_world. Will be flush with spinach here in a few weeks so am looking forward to making this fresh from the garden! Planning to serve as breakfast/lunch with poached eggs (mmmm!) & as a side for roasted poultry & fish. Plan to add a bit of lemon when serving alongside fish. Ingredients:
1 lb fresh spinach, about 4 bunches, rinsed, chopped (1 lb. frozen chopped spinach) |
3 tablespoons olive oil |
1 tablespoon smoked paprika (spanish pimenton) |
1/4 teaspoon salt |
2/3 cup water |
1/2 cup pine nuts, toasted |
Directions:
1. Toast the pine nuts in a dry pan over medium heat, shaking every 30 seconds until they become fragrant & slightly golden. Do not burn by leaving unattended! Dump toasted nuts on a plate to cool.
2. If using frozen spinach, microwave 4 to 6 minutes on high with no additional water but do cover them. If using fresh spinach, place rinsed but not dried leaves in a large pan and cook, stirring until wilted, about 3 to 4 minutes. Drain.
3. Heat the oil in a nonstick, nonreactive skillet over medium heat. Add pimenton and cook, stirring about 2 minutes. Add spinach, salt and approximately 2/3 cup water, stirring another minute. Add pine nuts and toss until just heated through.
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