Heat oil in a nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in tomatoes (this is where I add the slivered red onions); cook 2-3 minutes. Add spinach, pushing leaves down into skillet.
Toss spinach with tongs until it's wilted, about 5 minutes. Season spinach with salt. Garnish spinach and tomatoes with pine nuts.