Spanish Spinach

If using frozen spinach, plunge into boiling water until cooked, about 6 minutes. 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 2/3 cup water, stirring another minute. Add pine nuts and toss until just heated through. Serve as a side dish or appetizer.

This recipe yields 4 servings.