Steve Kasmar's Garlicky Spinich Topping

Courtesy of Chef Steve Kasmar

• 1 teaspoon olive oil
• 1/2 cup finely chopped onion
• 3 large cloves garlic, minced
• 2 tablespoons malt vinegar
• 1/3 cup water
• 2 packages Ready Pac Baby Spinach, chopped
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 dash ground nutmeg
• 1 tablespoon pine nuts

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; saute 3 minutes. Add vinegar; cook 30 seconds or until liquid evaporates, stirring constantly. Add water, and cook 4 minutes or until reduced by half. Add spinach and next three ingredients; cook 3 minutes or until spinach wilts, stirring constantly. Remove from heat; stir in pine nuts. Yield 1 3/4 cups.

This can be used as a topping for crackers, toast points, pitas; or stuffing Belgian endive, mushrooms, cherry tomatoes (Christmas colors), etc.

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