4 bunches fresh spinach, rinsed, chopped OR
1 lb. frozen chopped spinach
3 tablespoons olive oil
1 tablespoon Spanish pimenton (smoked paprika)
1/4 teaspoon salt
2/3 cup water
1/2 cup toasted pine nuts
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.
Makes 4 servings
Calories 64, Fat 7 g, Carbs 1 g, Sodium 105 mg, Fiber 1 g.
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