Braised Spinach With Garlic, Onion, And Pine Nuts

1. 1

   Heat a large pot or Dutch oven (it has to be large to hold spinach before wilting) over medium-high heat.

2. 2

   Heat 1-2 Tbsp olive oil, and saute onion until translucent.

3. 3

   Add garlic, and continue cooking until onion just begins to brown around the edges, but garlic is not browning.

4. 4

   Add spinach, with just the water clinging to the leaves, adding by handfuls as the spinach wilts and makes room for more, until all of the spinach is incorporated.

5. 5

   If desired, drain the rendered juices from the pan before continuing.

6. 6

   Season with nutmeg, lemon zest and juice, salt, and pepper, to taste, continuing to toss spinach until it is just wilted, but still bright green.

7. 7

   Stir in toasted pine nuts, and drizzle with more lemon juice and olive oil if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.