1 bunch spinach, roots discarded, washed well (about 6 loosely-packed cups)
2 TBL. olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/2 tsp. salt
2 plum tomatoes, seeded and cut into a little less than a 1/2 inch dice
Juice of 1/2 a lemon
toasted pine nuts
Procedure:
Preheat a large skillet over medium-high heat. Saute the onions for 2 minutes. Add the garlic and salt. Saute for another 30 seconds. Add the tomatoes and saute for anouther 2 minutes. Add the spinach and cook until it is wilted, adding water, which allows the spinach to cook faster without burning. Toss in the toasted pine nuts, sprinkle with lemon juice, and serve!
The Indian version of this recipe includes substituting the olive oil with peanut oil, omitting the toasted pine nuts, and including in 2 tsp. fresh grated ginger.
