Spanish Spinach

Recipe Ingredients

4		Fresh spinach - rinsed, chopped
		= (or 1 lb frozen chopped spinach)
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Spanish pimenton (smoked paprika)
1/4 teaspoon	1.3ml	Salt
2/3 cup	157ml	Water
1/2 cup	118ml	Toasted pine nuts

Recipe Instructions

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.

Source:
The Los Angeles Times, 10-20-2002

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