We could all benefit from more greens in our diets, to be sure. This recipe brings great flavor and texture to the table, along with necessary nutrients. It also helps takes the "Yuck! factor" out of spinach for many kids. And the brilliant viridian color helps add punch to any plate alongside an otherwise bland-looking entree. 

 

1 tablespoon olive oil

1 fourth of a large white or yellow onion, very thinly sliced

dash salt

dash black pepper

1/3 cup pine nuts

1 clove garlic, peeled and sliced very thin

6 ounces washed and rinsed fresh spinach leaves (bagged spinach is fine)

1 tablespoon balsamic vinegar

1/4 cup grated Parmigiano cheese

 

Heat the olive oil in a medium sized non-stick saute pan over medium heat for 2 - 3 minutes. Add in the onion, salt, and pepper. Stir to coat with the oil, and saute for 3 or 4 minutes to sweat the onions until they have softened, stirring occasionally.

 

Add in the pine nuts and garlic. Saute for another 3 or 4 minutes, stirring often, until the pine nuts have developed a slightly golden color.

 

Increase the heat to medium-high. Add all the spinach to the pan at once. You might not believe it will fit, but trust me. Using tongs or 2 large spoons, keep turning the spinach over in the pan until all of the leaves have wilted. This will take only a few minutes. Add in the balsamic vinegar and toss well. Continue to saute for another minute.

 

Remove from the heat, sprinkle on the grated cheese, and cover. Let stand, covered, for 5 minutes. Serve hot. 

Yield 4 - 6 servings.