Spanish Spinach

[Guest guest]

Spanish Spinach

 

4 bunches fresh spinach, rinsed, chopped or 1 lb. frozen chopped spinach

3 tablespoons olive oil

1 tablespoon Spanish pimenton (smoked paprika)

1/4 teaspoon salt

2/3 cup water

1/2 cup toasted pine nuts

If using frozen spinach, plunge into boiling water until cooked, about 6

minutes. If using fresh spinach, place rinsed but not dried leaves in a large

pan and cook, stirring until wilted, about 3 to 4 minutes. Drain.

 

Heat the oil in a nonstick, nonreactive skillet over medium heat. Add pimenton

and cook, stirring about 2 minutes. Add spinach, salt and 2/3 cup water,

stirring another minute. Add pine nuts and toss until just heated through. Serve

as a side dish or appetizer.

Makes 4 servings.

Calories 64, Fat 7 g, Carbs 1 g, Sodium 105 mg, Fiber 1 g.