• 6servings

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Nutrition Info . . .

VitaminsA, B2, E
MineralsNatrium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 Fresh spinach - rinsed, chopped

  2. 1 lb frozen chopped spinach

  3. 3 tablespoons 45ml Olive oil

  4. 1 tablespoon 15ml Spanish pimenton (smoked paprika)

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 2/3 cup 157ml Water

  7. 1/2 cup 118ml Toasted pine nuts

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. This recipe yields 4 servings.


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