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Sauteed Spinach with Pecans and Goat Cheese

Sauteed Spinach with Pecans and Goat Cheese

Martha Stewart Living, February 2006 http://www.marthastewart.com/334367/sauteed-spinach-with-pecans-and-goat-che
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  • Yield Serves 6 as a first course

Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 1 medium red onion (about 8 ounces), halved and thinly sliced
    • 1 1/3 pounds baby spinach
    • 2 tablespoons sherry vinegar
    • 1/2 cup coarsely chopped pecans
    • 1/3 cup (about 2 ounces) soft goat cheese, crumbled

Directions

  1. Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until onion has softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.
  2. Add vinegar to skillet, and heat 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.

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