Sunday, September 18, 2011
Spinach with Garlic, Olive Oil, and Pine Nuts
This recipe was inspired by our popular recipe for Spinach with Raisins and Pine Nuts. This version omits the raisins, for those people who do not like raisins and for others who just want a change of pace. The result is just as good - more savory and less sweet than the original recipe.
A pile of spinach doesn't have to be boring!
1 pound fresh baby spinach
1 tablespoon extra virgin olive oil
2 cloves garlic, thinly sliced
2 tablespoons pine nuts
Salt and freshly ground black pepper to taste.
Rinse the spinach, but do not dry. The water clinging to the spinach will help to steam it during the cooking process.
In a large skillet, saute the spinach over medium-high heat just until wilted. Transfer the wilted spinach to a colander and set aside.
Wipe any spinach liquid from the skillet, and then heat the olive oil over medium heat. Add the garlic, and saute for a minute or two until golden and fragrant. Do not let the garlic burn. When the garlic is golden, remove it from the pan and discard.
Add the pine nuts to the garlic-infused oil in the skillet, and saute over medium heat for a few minutes until the pine nuts are lightly golden.
Return the spinach to the pan, along with salt and pepper to taste.
Saute over medium heat for another 2-3 minutes to reheat the spinach and blend all the flavors.
-- 2 servings