Spanish Spinach

Recipe by Busters friend
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb fresh spinach, about 4 bunches, rinsed, chopped (1 lb. frozen chopped spinach)
  • 3
    tablespoons olive oil
  • 1
    tablespoon smoked paprika (Spanish pimenton)
  • 14
    teaspoon salt
  • 23
    cup water
  • 12
    cup pine nuts, toasted
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DIRECTIONS

  • Toast the pine nuts in a dry pan over medium heat, shaking every 30 seconds until they become fragrant & slightly golden. Do not burn by leaving unattended! Dump toasted nuts on a plate to cool.
  • If using frozen spinach, microwave 4 to 6 minutes on high with no additional water but do cover them. If using fresh spinach, place rinsed but not dried leaves in a large pan and cook, stirring until wilted, about 3 to 4 minutes. Drain.
  • Heat the oil in a nonstick, nonreactive skillet over medium heat. Add pimenton and cook, stirring about 2 minutes. Add spinach, salt and approximately 2/3 cup water, stirring another minute. Add pine nuts and toss until just heated through.
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