Wilted spinach is an incredibly quick side dish. It takes less than ten minutes start to finish. If walnuts aren’t your thing, you can substitute garlic or onion. The point is to infuse some flavor into the olive oil that coats the spinach.
Wilted Spinach with Walnuts
- 1 9oz bag baby spinach
- 2 TBSP (approximately) olive oil
- a small handful of walnuts
In a skillet over medium heat, place the olive oil and walnuts. Stay close by and stir the walnuts occasionally, as their natural oils can burn easily.
Once the walnuts begin to smell toasted, add the spinach and use tongs to turn the spinach until they are wilted as you desire.
Season with salt / pepper and serve.