Sautéd Spinach and Tomatoes

Happy Thanksgiving!  I hope everyone had delicious meals yesterday.  I actually had two Thanksgiving meals: lunch with my extended family at my grandmother's farm in Pennsylvania and dinner with Simon's family.  What could be better?

My family's Thanksgiving meal is always organized as a pot-luck.  I was in charge of bringing a green vegetable, so I made sautéd spinach and tomatoes.  Everyone loved the dish, so it's definitely worth a try! 

Recipe:
Sautéd Spinach and Tomatoes

•  1 bunch spinach (about 6 cups loosely packed)
• 2 tablespoons olive oil
• 1 onion, chopped finely
• 3 garlic cloves
• 1/4-1/3 cup pine nuts, toasted
• 1/2 teaspoon salt
• 2 plum tomatoes, cut into pieces a little smaller than a 1/2 inch dice
• juice of a half lemon

Preheat the oil in a large skillet over medium-high heat.  Sauté the onions and garlic for 3 minutes and add the salt.  Add the tomatoes and continue sautéing until the moisture from the tomatoes begins to release.  Add the spinach and cook until wilted.  (If the mixture dries up too quickly, add splashes of water to keep everything from burning).  Remove from heat, sprinkle with lemon juice, and serve.
Serves four.  

Comments:
The pine nuts are a really nice addition to this simple spinach dish.  They add a toasty flavor and a nice crunch.  Pine nuts are usually pretty pricey, though, so feel free to leave them out if you'd like.

As I mentioned above, this dish was quite popular among my extended family; I received numerous compliments.  Nobody in my extended family is vegetarian--let along vegan--so I assure you that non-vegans will love this dish.  It would also be great at a Christmas meal since it's red and green!  

What tasty vegan dishes did you make for Thanksgiving?  Comment below if you'd care to share.