2½ pounds fresh baby spinach, cut into strips
1 large onion, julienned
3 garlic cloves, finely chopped
½ cup pine nuts
½ cup olive oil
1 teaspoon salt
Sauté onion, garlic, and pine nuts in olive oil for 3 minutes or until pine nuts are golden. Gradually add baby spinach. Add salt. Sauté 4 minutes or until greens are wilted. Toss well. Transfer to a serving plate or bowl.
Chef’s Tip: Greens taste best when cooked quickly, just until tender. In this recipe they’re lightly dressed with toasted nuts. Add a ½ cup of golden raisins to add a sweet flavor to the holiday meal. If adding the raisins, sauté them with the pine nuts.