Spinach with Pine Nuts
This is a lovely little side dish to go with endless things; it’s largely an Italian recipe and is simplicity itself.
However, those ICers who also follow a low oxalate diet for their vulvodynia may want to avoid this dish as spinach is quite high in oxalates.
Spinach with Pine Nuts
6 cups fresh spinach leaves, washed, cleaned and dried as much as possible
1/3 cup pine nuts (pre-shelled)
a pinch of nutmeg
sea salt and freshly ground black pepper to taste (both optional)
a drizzle of good quality olive oil
To begin heat a few drops of the olive oil in a medium sized frying pan over medium-low heat (or just plain low if your stovetop veers more towards molten hot than icy cold), or coat the pan well with a shot of Pam spray.
Allow heating for a moment or two and then add in the pine nuts. Watch them like a hawk, they can burn instantly, you want a “just there” hint of gold, not campfire marshmallow black. Stir often until the desired colour is reached and then transfer to an uncovered bowl.
Next (or meanwhile) steam the spinach in a steamer insert or one of those petal steamers that unfold and expand, over a pot of boiling water (but not enough water to actually touch the bottom of the steamer). Cover and steam for a couple of minutes you want the spinach to be just slightly wilted (not soggy and falling apart).
Once cooked transfer the spinach to a mixing bowl and season it to taste with the nutmeg, salt and pepper. Divide between four individual bowls (or more if you are serving it as one of many side dishes), drizzle with a little olive oil (if you want) and toss over the toasted pine nuts.
This can also be stirred through a pot of cooked pasta; I like something like farfalle or even buckwheat noodles. The option of sprinkling a little Parmesan is entirely up to you. Should you have any spinach left over, it is divine – pine nuts and all – baked on a pizza crust or used as a sandwich filler. Enjoy!
Serves 4 as a side dish