Spanish Spinach

• 1 lb fresh spinach, about 4 bunches, rinsed, chopped (1 lb. frozen chopped spinach)
• 3 tablespoons olive oil
• 1 tablespoon smoked paprika (Spanish pimenton)
• 1/4 teaspoon salt
• 2/3 cup water
• 1/2 cup pine nuts, toasted

1. Toast the pine nuts in a dry pan over medium heat, shaking every 30 seconds until they become fragrant & slightly golden. Do not burn by leaving unattended! Dump toasted nuts on a plate to cool.
2. If using frozen spinach, microwave 4 to 6 minutes on high with no additional water but do cover them. If using fresh spinach, place rinsed but not dried leaves in a large pan and cook, stirring until wilted, about 3 to 4 minutes. Drain.
3. Heat the oil in a nonstick, nonreactive skillet over medium heat. Add pimenton and cook, stirring about 2 minutes. Add spinach, salt and approximately 2/3 cup water, stirring another minute. Add pine nuts and toss until just heated through.

fresh spinach, olive oil, paprika, salt, water, pine nuts

Taken from www.food.com/recipe/spanish-spinach-364296 (may not work)