Recipe by Toby Jermain
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.
Top Review by VeneziaAmore
Really delicious. I followed the recipe exactly except for using frozen, organic, spinach. Came out great. I will definitely make this again and again. Thanks for a great recipe!
- 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
Directions See How It's Made
- 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.