Name: Spinach with onions & pine nuts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Cuisine: Spanish
Ingredients: 1 tbsp olive oil; 2 large onions thinly sliced; 50g butter; 50g pine nut; 2 garlic cloves crushed; grating of nutmeg; 1 tbsp sherry vinegar; 2 x 500g bags spinach

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Spinach with onions & pine nuts

Spinach with onions & pine nuts

Jane Hornby

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Serves 6 - 8

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4 out of 5.15 ratingsRate

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Jazz up a bag of spinach with caramelised onions and the crunch of pine nuts

Vegetarian

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Complete the dish

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Chorizo chicken with chilli wedges

A star rating of 4.3 out of 5.37 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
2 large onions

thinly sliced
50g butter
50g pine nut
2 garlic cloves

crushed
grating of nutmeg
1 tbsp sherry vinegar
2 x 500g bags spinach

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Nutrition: per serving

kcal203
fat16g
saturates6g
carbs9g
sugars7g
fibre0g
protein7g
salt0.73g

low

Method

step 1

Heat the oil in a large, deep pan. Add the onions, cover, then gently fry for 15 mins until soft and almost transparent. Add the butter and pine nuts, turn up the heat, then fry for 5 mins more or until the onions are dark golden. Stir in the garlic, grate in a little nutmeg, then fry for 1 min. Splash in vinegar.
step 2

Meanwhile, heat the largest pan you have until very hot. Throw in half the spinach, cover for 20 secs, then stir until just wilted. Tip into a colander set over a bowl, then repeat with the second bag of spinach.
step 3

To serve, toss the cooked spinach into onion mix and season generously.

RECIPE TIPS

TRY IT WITH WINTER GREENS

TASTY KALE WITH BACON Follow the recipe to the end of step 1, adding 8 rashers chopped streaky bacon to the pan with the pine nuts. Trim and shred 800g kale, then boil in salted water for about 4 mins until just tender. Drain, season generously, then toss with the tasty onion mix.

Recipe from Good Food magazine, January 2009

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A star rating of 4 out of 5.15 ratings

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