Here we are in the midst of a pretty nasty Chicago cold front. GIven the weather outside, it is assumed that we should be making some hot soup, stew or roast.
Well, I have to tell you - I didn't want to make some hot soup, stew or roast! I wanted so badly to eat something refreshing and somewhat 'summery.'
Maybe it is simply because I am longing for warm weather, for days when I can wear a tank top, jorts, a pair of TOMS and drink a trenta iced coffee. So, I browsed our inventory of cookbooks and fell upon this delicious recipe. Looking at it, I was reminded of one of my favorite arugula salad recipes that I have already shared in a past entry.
I love this recipe because it is just as refreshing and light as the arugula salad, but it's a bit more "wintry." It's a great warm side dish to pair with any meal. Like a lot of my more recent recipes, it's very simple!
I made the spinach with feta & pine nuts as a side dish to a full meal that I made for my family. The remaining recipes will be popping up in the next few days... However, this recipe was a clear standout in the meal. It was delicious!
Until next time...happy eating!
Spinach with Feta & Pine Nuts Serves 4
2 1/2 tablespoons good olive oil 1 1/2 cups chopped yellow onion 1 lemon 1 pound fresh baby spinach leaves, washed, and spun dry Kosher salt and freshly ground black pepper 1 1/2 tablespoons toasted pine nuts 1/2 cup crumbled feta
- Heat the olive oil in a large (12-inch) sauté pan, add the onion, and cook over medium heat for 8 to 10 minutes, until the onion is tender but not browned.
- Meanwhile, zest the lemon and set aside.
- Squeeze the lemon, at 1 1/2 tablespoons of lemon juice to the pan.
- Add the spinach in big handfuls, tossing constantly with tongs for a minute or two until all the leaves are wilted. Toss with 1/2 teaspoon salt and 1/2 teaspoon pepper and remove from the heat.
- Add 1 teaspoon of the lemon zest, the pine nuts, and feta, and toss gently. Season to taste and serve hot.