BRAISED SPINACH WITH GARLIC, ONION, AND PINE NUTS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Braised Spinach with Garlic, Onion, and Pine Nuts image

My favorite supermarket had some beautiful fresh spinach on sale a few weeks ago, and I just had to load up on it, cheap AND beautiful... who could ask for more! This is one of the ways I chose to use it.

Provided by Toby Jermain

Categories     Spinach

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs fresh spinach, washed well to remove sand,drained,stemmed,and very coarsely chopped
1 sweet onion, chopped (Texas-1015, Vidalia, Maui, or Walla Walla)
2 tablespoons minced garlic
extra virgin olive oil
1/4 teaspoon freshly grated nutmeg (optional)
1 lemon, juice and zest of, grated,to taste
kosher salt
fresh ground black pepper
1/4 cup toasted pine nuts, to taste

Steps:

  • Heat a large pot or Dutch oven (it has to be large to hold spinach before wilting) over medium-high heat.
  • Heat 1-2 Tbsp olive oil, and saute onion until translucent.
  • Add garlic, and continue cooking until onion just begins to brown around the edges, but garlic is not browning.
  • Add spinach, with just the water clinging to the leaves, adding by handfuls as the spinach wilts and makes room for more, until all of the spinach is incorporated.
  • If desired, drain the rendered juices from the pan before continuing.
  • Season with nutmeg, lemon zest and juice, salt, and pepper, to taste, continuing to toss spinach until it is just wilted, but still bright green.
  • Stir in toasted pine nuts, and drizzle with more lemon juice and olive oil if desired.

Nutrition Facts : Calories 129.8, Fat 6.7, SaturatedFat 0.6, Sodium 181.3, Carbohydrate 14.5, Fiber 5.8, Sugar 2.8, Protein 8.2

There are no comments yet!