Sauteed Spinach & Red-Wine Onions, with Goat Cheese and Pine Nuts

Sauteed Spinach & Red-Wine Onions, with Goat Cheese and Pine Nuts

-1 medium onion, sliced thinly
-4 cloves roasted garlic, chopped (or about a tbs. pre-chopped roasted garlic)
-3 tsp. red wine of your choice
-1 lb. baby spinach, washed and dried
-2 to 3 oz. Silver Goat chevre, crumbled (you can use any brand you like, but this stuff is amazing)
-Handful pine nuts, roasted if possible
-olive oil

Heat 1-2 tsp. olive oil in skillet. Add onions and garlic, sautee’ on medium heat until onions start to become clear and caramelized. Add wine, simmer for 3-5 minutes. Add spinach, and sautee’ until it’s fully cooked down, about 8 minutes or so. Stir in pine nuts. Place mixture in service bowl, and sprinkle with chevre. Serve warm.

It looks as incredible as it tastes. Unfortunately, there are no pics because I was most of the way done with it before I thought to make it food porn. So, from now on, the camera sits on the table. Serving suggestions: serve on top of cous-cous, or on top of toasted bread with some tomatoes as a bruschetta.

This is my new Favorite Recipe. It’s perfect for summer, quick and easy, and just damn tasty. Based on a traditional French dish.


2 responses to “Sauteed Spinach & Red-Wine Onions, with Goat Cheese and Pine Nuts

  • The Jen

    I’m also a total fan of the Silver chevre.

    Randomly, I made almost this exact same thing for dinner th’ other day– because I’d forgotten to buy groceries and was forced to improvise. 🙂

    Mine used a little cooking sherry, and I added some frozen bing cherries I happened to have in my freezer. Goes really well with pignolia, and of course that same Silver chevre… Tasty stuff!

  • undercomplicated

    This dish is simply amazing.
    Bold, mouth watering flavor that goes well with steak, marinated/BBQ chicken, or game animals.

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