1small lemonzest and 1 tbsp juice - more juice if desired
16 oz bag baby spinach
Sea salt and freshly cracked pepperto taste
1tbsptoasted pine nuts
1-2tbspfeta cheese
Instructions
Heat the olive oil in a large sauté pan over medium heat. Add the onion, and cook for 8-10 minutes, stirring often, until the onion is tender and golden brown. Meanwhile, zest the lemon and set it aside. Squeeze 1 tablespoon of lemon juice into the pan then add the spinach in big handfuls, tossing constantly with tongs for a minute or so until all the leaves are just wilted.
Remove from the heat; Season with sea salt and freshly cracked pepper, to taste and toss to coat evenly. Add the pine nuts, feta, and lemon zest. Serve immediately. Enjoy.