Barefoot Contessa Foolproof: Recipes You Can Trust & Martha's American Food: A Celebration of Our Nation's Most Treasured Dishes, from Coast to Coast
You can make this side in less than 15 minutes and eat it with fish, piled on top of grilled bread, or squished into a sandwich.
Spinach with Feta & Pine Nuts
slightly adapted from Barefoot Contessa Foolproof: Recipes You Can Trust (the delicious Tuscan Mashed Chickpeas were also from this book)
3 tablespoons olive oil
1 1/2 cups chopped onion
1 lemon, zest and juice
1 pound fresh baby spinach leaves
salt and pepper
2 tablespoons toasted pine nuts
1/2 cup crumbled feta cheese
1. Heat the oil in a large saute pan. Add onion and cook over medium heat 8 to 10 minutes or until the onion is tender but not browned.
2. Meanwhile, grate the zest from the lemon. Squeeze the lemon juice into the pan. Add the spinach in big handfuls, tossing gently with tongs for a minute or two until the leaves are wilted. Remove from heat.
3. Sprinkle spinach with lemon zest, pine nuts, and feta. As the saltiness will depend on your feta, taste at this point and add salt and pepper as needed.