Sauteed Spinach with Balsamic Vinegar and Pine Nuts

Sauteed Spinach with Balsamic Vinegar and Pine Nuts  


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Directions:
Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves wilted. Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. Meanwhile heat the oil, add the pine nuts and fry until golden. Add the shallots and fry briefly, then add in the spinach and stir until heated through. Season and serve in a warm side dish.

Ingredients:
  • 250.0 g Fresh spinach (washed)
  • 15.0 ml Olive oil
  • 75.0 g Pine nuts
  • 15.0 g Shallots (finely sliced)
  • 10.0 ml Balsamic vinegar
Notes:

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