Wilted Spinach with Tomatoes and Pine Nuts
Ingredients
Serves 4-6
|
1 Pkg |
Legacy Centre & Rib Eye Pork Chops |
1 Pkg |
|
4 |
Fresh Italian plum tomatoes |
4 |
|
2 Pkgs |
(10 oz. / 284g each) Spinach, stemmed & rinsed |
2 Pkgs |
|
2 Tbs |
Olive oli |
30mL |
|
1/3 cup |
Pine nuts, toasted* |
75mL |
|
½ tsp |
salt |
2 mL |
|
½ tsp |
Black pepper |
2 mL |
Cooking Difficulty
Quarter tomatoes, discard seeds and core, and cut into strips; set aside.
Heat oil in your largest saucepan or Dutch oven. Add spinach, with only the rinsing water remaining on the leaves.
Cook uncovered until just wilted, about 3 minutes, stirring constantly.
Drain well, and return to pan. Add tomato strips and pine nuts: season well to taste.
Serve immediately.
*Roast raw pine nuts on a flat tray in a 350°F oven for about 10 minutes, shaking halfway through. They may also be toasted on top of the stove in a heavy skillet, stirring often until they turn golden.
