I am guessing that most kids you know don’t love canned spinach, but I have to confess…I always have. I’m pretty sure I was the ONLY kid in my entire school who actually requested spinach in the lunch line. Honestly though, it was all a ploy…I only saw canned spinach as a vehicle for vinegar. I LOVE vinegar. We’ve already established I’m weird, right?! So this week I was making a more sophisticated version of cooked spinach with this Spinach with Feta and Pine Nuts dish.
That’s right, this is not the cooked spinach we grew up on that was in a can and was about to devoured by our favorite sailorman. This dish from Ina Garten’s Barefoot Contessa Foolproof cookbook was packed with fresh spinach, onions and some great flavors. Let’s talk about the spinach. Ina calls for baby spinach, but I actually had the larger variety on hand, so I went with it. The prepping of the spinach (washing, cutting off the stems, and drying), took the longest, but it was well worth it.
Begin by cooking a yellow onion and then add in some fresh lemon juice. Oh the lemon juice…the lemon really makes this dish, but I digress. Then add in the spinach. Since I didn’t have baby spinach I tore up the spinach a bit so they were more manageable sizes as I added them to the pan. Once they have wilted down a bit, season the spinach with salt and pepper, and remove it from the heat. Add in the final ingredients including lemon zest, toasted pine nuts, and Feta cheese.
This was such a delicious and healthy side dish, and guess what?! I didn’t need vinegar at all. In fact, I didn’t even think about vinegar at all. This spinach was soooo good. I love that this is a carb-free side that would pair really well with chicken breast or your favorite fish filet.
And I must admit that I went back for a tiny helping of seconds. Between the feta, the lemon juice and zest, and the hearty spinach, I was a happy girl! So next time you need a quick, healthy side, look no further. You’ll love this!
Check out the recipe and step by step instructions here.
A look back:
One year ago: Blueberry Scones – Don’t Mind if I Do!
Two years ago: Crab Rangoon for Everyone!
Three years ago: Learning to Love Salads – Part 3: Basil Chicken Salad