Sauteed Spinach with Pecans and Goat Cheese

Name: Sauteed Spinach with Pecans and Goat Cheese
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

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Author : Martha Stewart

Sauteed Spinach with Pecans and Goat Cheese

Ingredients

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2 tablespoons extra-virgin olive oil1 medium red onion (about 8 ounces), halved and thinly sliced1 1/3 pounds baby spinach2 tablespoons sherry vinegar1/2 cup coarsely chopped pecans1/3 cup (about 2 ounces) soft goat cheese, crumbled

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Instructions

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Step 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.

Step 2

Add vinegar to skillet, and heat 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.