I wanted a vegetable to accompany the Butterflied Roast Chicken and Smashed Roasted Potatoes that would complement and also contrast the richness of the dish. This healthy vegetable is transformed with a few simple pantry ingredients into a side dish that boasts complex flavor and texture, as well as beautiful color. And, it goes without saying, spinach is good for you!
1 Tablespoon extra-virgin olive oil
1 medium onion, chopped
2 cloves of garlic, minced
1 1/2 pound frozen cut-leaf spinach (fresh can be used, if you have it on hand, just blanch and drain it before using)
1/3 cup dried sour cherries, very finely minced
3 Tablespoons toasted pine nuts
1 Tablespoon Balsamic vinegar, or to taste
Salt & freshly-ground pepper, to taste
Heat the oil in a large skillet; add onion and garlic and saute until beginning to soften. Add the spinach and cherries, cook, stirring occasionally, until heated through. Stir in the pine nuts, and balsamic vinegar, and salt and pepper to taste. Serve immediately.
