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Serves
2 (can be multiplied)
Author Notes
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
Ingredients
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1 bunch
fresh spinach
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1 or 2 tablespoons
pine nuts
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2 tablespoons
top-quality extra-virgin olive oil
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freshly ground black pepper, to taste
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sea salt, to taste
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3 - 6
curls of Parmesan cheese
Directions
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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.
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Using a sharp cheese slicer, pull curls of Parmesan off the chunk. Reserve.
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Over a medium-high flame, heat the olive oil in a cast-iron skillet, until shimmering.
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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.
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Remove skillet from heat, and add salt and pepper to taste.
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Divide the spinach onto two plates, top with the reserved Parmesan curls, and serve.
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