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
- Serves 2 (can be multiplied)
1 or 2 tablespoons
top-quality extra-virgin olive oil
freshly ground black pepper, to taste
sea salt, to taste
3 - 6
curls of Parmesan cheese
- 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.