I grew up eating spinach out of a can with white vinegar… I loved it. I now only buy fresh spinach but I still love it with the zing of vinegar. I added some toasted pine nuts and a bit of lemon zest to sauteed spinach and garlic then added some red wine vinegar to top it off. It was so simple and tasted really fantastic. I loved the crunch of the pine nuts with the smooth spinach. My son didn’t love it but the rest of us did – especially my daughter. I served this spinach with my Greek Chicken Thighs and they went perfectly together. It was a delicious and healthy dinner.
- 1 large bunch of fresh baby spinach, cleaned and trimmed
- 1 tsp olive oil
- 1-2 cloves of garlic minced
- Sea salt and fresh cracked pepper to taste
- 1 tsp lemon zest
- 1-2 tbsp toasted pine nuts
- 2 tbsp red wine vinegar
In a small skillet over medium heat, add the pine nuts to the DRY pan. Cook for a few minutes, stirring frequently, until golden brown. Remove from the heat and set aside. In a large skillet, heat the olive oil over medium heat. Add the garlic and stir constantly for 45 seconds then add the clean spinach, sea salt and pepper to taste. Stir frequently for 1 – 2 minutes until wilted. Add the pine nuts, lemon zest and red wine vinegar then mix thoroughly. Serve immediately and enjoy.