SPINACH WITH BACON AND PINE NUTS

3 pounds spinach, stemmed and rinsed thoroughly
3 slices bacon, chopped
1/4 cup olive oil
3 tablespoons finely chopped onion
2 garlic cloves, minced
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
1/2 cup toasted pine nuts

Wash spinach and remove all large stems. Bring a large pot of generously salted water to a boil and blanch the spinach for no more than 10 seconds. Shock in a bowl of ice water, then drain and squeeze dry. Chop coarsely if desired.

Heat a large saute pan over low heat and add the bacon. Saute until the bacon is crisp, and remove from the pan with a slotted spoon. Drain on paper towels.

Pour off most of the bacon fat from the pan and add the olive oil. Heat over medium heat and add the onion. Saute until translucent and tender, about 5 minutes.

Stir in the garlic. Cook, stirring, until fragrant, about 1 minute.

Add the spinach. Don't crowd the pan; cook in batches if necessary. Saute while turning the spinach constantly until it is well-coated and completely wilted, about 2 minutes. Heat through, stirring, season with salt and pepper, stir in the pine nuts and bacon, and remove from heat. Serve hot.

Servings: 6
Adapted from source: Culinary Boot Camp: Five Days of Basic Training at The Culinary Institute of America by The Culinary Institute of America and Martha Rose Shulma