Source: dLife

Spinach and pine nuts cooked in a garlicky oil and tossed with sour cream.

Servings

3 lb fresh spinach leaves , rinsed
2 tbsp olive oil
1 oz pine nuts , toasted (2 tablespoons)
1 tsp minced garlic
0.5 tsp black pepper (to taste)
2 tbsp sour cream (or creme fraiche)

1 Wash spinach and drain well, leaving some water on leaves.
2 In large skillet over medium high, cook spinach until wilted, about 3 minutes. Transfer spinach to bowl. Set aside
3 Return skillet to medium high and heat oil.
4 Return spinach to skillet. Add pine nuts and garlic, and cook for 2 minutes. Toss gently with sour cream. Season with pepper and serve.