This quick and easy side dish takes only minutes to prepare, but it a very flavorful way to punch up the flavor of ordinary spinach.
Prep time: 5 min
Cook time: 10 min
Ready in: 14 min
Yields: Serves 2
- 1 small red onion, sliced
- 1/3 cup pine nuts
- 1 lb fresh spinach, tough stems removed
- 1 tbsp olive oil
- kosher salt, to taste
- Heat a large saute pan or wok over medium-high heat. When the pan is hot, add the olive oil.
- When the olive oil is hot, add the onions and saute for 6 minutes or until the onions start to become translucent.
- Add the pine nuts, stir, and saute for an additional 3 minutes to toast the pine nuts.
- Turn off the heat, add the spinach and a large pinch of salt, and toss all of the ingredients letting the heat from the other ingredients wilt the spinch. Toss for 1 minute or until all of the spinach leaves are slightly wilted.
How to Not Screw It Up
- Do not overcook the spinach. It just needs a little bit of heat to slightly wilt and warm it. Anything more than that is mush. There is plenty of residual heat left in your pan and the heat from the onions and nuts are plenty enough to wilt your spinach.
- Carefully measure your olive oil. You can probably get away with less than a tablespoon. Anything more than that and your final dish will be too greasy.
- Keep a careful eye on your pine nuts. They are delicate and can burn easily if they are left in direct contact with the hot pan. It’s good to stir them around a few times as you saute them.