Braised Spinach with Garlic, Onion, and Pine Nuts

Recipe by Toby Jermain
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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