This quick and vibrant spinach dish brings a bold Spanish flair to the table with the warm smokiness of Pimentón de la Vera (smoked paprika) and a bright splash of sherry vinegar. The flavors are layered yet simple—earthy greens, nutty crunch, and just the right touch of acidity. Inspired by Chef Andrew Cohen’s focus on healthier cooking, this recipe uses a nonstick ceramic skillet so you can prepare it with minimal oil while keeping maximum flavor. It’s a fast, elegant side dish that pairs beautifully with grilled meats, roasted fish, or a hearty vegetarian spread—and it comes together in less than 15 minutes.
INGREDIENTS:
1 lb. bag ready-to-use spinach from Spade & Plow Organics
1/2 teaspoon olive oil
2 spears green garlic, white part only, finely sliced (or 1 large clove garlic, cracked)
1 teaspoon smoked Pimentón de la Vera (smoked paprika)
4-5 twists of black pepper
1 tablespoon sherry vinegar (Pedro Ximenez preferred)
1/4 – 1/2 cup pine nuts or pistachios
METHOD:
Heat a 10-inch nonstick skillet over medium heat and add the olive oil, just enough to lightly film the bottom.
Add the green garlic (or cracked garlic clove) and sauté 30–60 seconds until fragrant. Remove the garlic clove if using whole.
Sprinkle in the smoked paprika and black pepper; stir briefly until fragrant.
Add half the spinach and toss with tongs until it begins to wilt. Add the remaining spinach and continue tossing until just wilted.
Drizzle in the sherry vinegar, cover with a lid, and cook 1–2 minutes until spinach is tender.
Uncover, sprinkle with nuts, toss gently, and transfer to a serving dish. Serve warm.
YIELD: Serves 2-4
CHEF NOTES:
-
Always add some type of acid when cooking spinach—it brightens the flavor and balances its earthy notes. Alternatives include orange juice, lemon juice, red wine vinegar, or Banyuls vinegar.
-
A good ceramic skillet is worth the investment—it allows you to use less fat while still cooking with great results.
* Banyuls vinegar is one of France’s famous vins doux and it is made primarily from the grenache grapes that grow in and around Banyuls-sur-mer. The vinegar is aged for five years in oak casks and retains all the wine’s qualities, with hints of nuts, licorice, coffee, orange peel, and vanilla.
