Spinaci Recipe
Fresh sautéed spinach, onions, lemon, pinenuts, Dijon mustard drizzle
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Ingredients
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Sautéed Spinach
Pine Nuts & Finish
Dijon Mustard Drizzle
Method
Sautéed Spinach
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Add garlic and spinach
Lower heat to medium-low, add the minced garlic and cook 30–45 seconds until fragrant. Increase heat to medium-high, add the spinach in batches, letting each batch wilt slightly before adding the next. Use tongs to turn and combine until all spinach is wilted, about 3–4 minutes total.
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Season and finish
Season the wilted spinach with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper. Stir in 1 tbs fresh lemon juice. Remove from heat and transfer to a warm serving bowl, draining excess liquid as you lift the greens so the dish is not soggy.
Pine Nuts & Finish
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Toast pine nuts
Place 3 tbs pine nuts in a small dry skillet over medium heat. Shake the pan or stir frequently until the pine nuts are golden and fragrant, 2–4 minutes. Watch carefully to avoid burning. Remove from heat and transfer to a small bowl to cool.
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Combine finishing touches
Once pine nuts are cooled, sprinkle them over the hot spinach. Add 1/2 tsp finely grated lemon zest and, if using, 2 tbs freshly grated Parmesan over the top. Toss gently to distribute.
Dijon Mustard Drizzle
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Make dressing
In a small bowl or jar combine 1 tbs Dijon mustard, 1.5 tbs extra-virgin olive oil, 1/2 tbs fresh lemon juice, 1 tsp honey, 1/8 tsp salt and 1/8 tsp black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust acidity or sweetness as desired.
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