Spinach with onions & pine nuts

Contains pork – recipe is for non-Muslims only
Jazz up a bag of spinach with caramelised onions and the crunch of pine nuts

Prep:5 mins
Cook:20 mins

Serves 8
Easy

Nutrition per serving

kcal 203
fat 16g
saturates 6g
carbs 9g
sugars 7g
fibre 0g
protein 7g
salt 0.73g

Ingredients

1 tbsp olive oil
2 large onions, thinly sliced
50g butter
50g pine nuts
2 garlic cloves, crushed
grating of nutmeg
1 tbsp sherry vinegar
2 x 500g bags spinach

Tip

Try it with winter greens
TASTY KALE WITH BACON 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.

Method

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.