1 tbsp olive oil
2 large onions, thinly sliced
50g/2oz pine nuts
2 garlic cloves, crushed
grating of nutmeg
1 tbsp sherry vinegar
2 x 500g bags spinach
Heat the oil in a large, deep pan. Add the onions, cover, then gently fry for 15 mins until soft and almost transparent. Add the butter and pine nuts, turn up the heat, then fry for 5 mins more or until the onions are dark golden. Stir in the garlic, grate in a little nutmeg, then fry for 1 min. Splash in vinegar.
Meanwhile, heat the largest pan you have until very hot. Throw in half the spinach, cover for 20 secs, then stir until just wilted. Tip into a colander set over a bowl, then repeat with the second bag of spinach.
To serve, toss the cooked spinach into onion mix and season generously.
Try It With Winter Greens:
Follow the recipe to the end of step 1, adding 8 rashers chopped streaky bacon to the pan with the pine nuts. Trim and shred 800g kale, then boil in salted water for about 4 mins until just tender. Drain, season generously, then toss with the tasty onion mix.
203 kcals, protein 7g, carbs 9g, fat 16g, sat fat 6g, fibre 5g, sugar 7g, salt 0.73g