Ingredients
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2 lbs fresh spinach, washed well to remove sand,drained,stemmed,and very coarsely chopped
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1 sweet onion, chopped (Texas-1015, Vidalia, Maui, or Walla Walla)
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2 tablespoons minced garlic
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extra virgin olive oil
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1/4 teaspoon freshly grated nutmeg
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1 lemon, juice and zest of, grated,to taste
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kosher salt
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fresh ground black pepper
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1/4 cup toasted pine nuts, to taste
Instructions
- Heat a large pot or Dutch oven (it has to be large to hold spinach before wilting) over medium-high heat.
- Heat 1-2 Tbsp olive oil, and saute onion until translucent.
- Add garlic, and continue cooking until onion just begins to brown around the edges, but garlic is not browning.
- 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.
- If desired, drain the rendered juices from the pan before continuing.
- 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.
- Stir in toasted pine nuts, and drizzle with more lemon juice and olive oil if desired.