On a trip to Italy for a conference, we first sampled this dish in Rome, and kept ordering it because it tasted so good! Nowadays, when we eat cooked spinach as a side dish, I never boil it any more; I make it this way instead. We enjoy it as an accompaniment to any type of meat. —arielcooks
Wash the spinach in clear water until it is free of grit. Remove the coarser stems, shake out the spinach LIGHTLY, and place spinach in a bowl. Spinach should have a little residual water on it. Reserve.
Using a sharp cheese slicer, pull curls of Parmesan off the chunk. Reserve.
Over a medium-high flame, heat the olive oil in a cast-iron skillet, until shimmering.
Add the spinach (with the residual water in the bowl) and pine nuts to the skillet, and stir-fry for a minute or two until the spinach is just wilted. Keep everything moving, being careful not to burn the pine nuts.
Remove skillet from heat, and add salt and pepper to taste.
Divide the spinach onto two plates, top with the reserved Parmesan curls, and serve.