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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toast the pine nuts in a dry pan over medium heat, shaking every 30 seconds until they become fragrant & slightly golden. Do not burn by leaving unattended! Dump toasted nuts on a plate to cool. | 2. If using frozen spinach, microwave 4 to 6 minutes on high with no additional water but do cover them. If using fresh spinach, place rinsed but not dried leaves in a large pan and cook, stirring until wilted, about 3 to 4 minutes. Drain. | 3. Heat the oil in a nonstick, nonreactive skillet over medium heat. Add pimenton and cook, stirring about 2 minutes. Add spinach, salt and approximately 2/3 cup water, stirring another minute. Add pine nuts and toss until just heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	1	lb	rinsed chopped	104.3264	16.4654	12.9728	1.7690000000000001
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
paprika	1	tablespoon	smoked	19.176	3.6713	0.9615	0.8765
salt	1/4	teaspoon		-	-	-	-
water	2/3	cup		0.0	0.0	0.0	0.0
pine nut	1/2	cup	toasted	454.275	8.829	9.2407	46.1498

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.