This dish works well with either fish or chicken. Make more than you think you’ll need; it’s also good atop pasta and stuffed into an omelet.

Serves 4.

1½ to 2 pounds fresh spinach, ends trimmed and discarded
2 teaspoons olive oil
2 to 4 garlic cloves, chopped
1 to 2 tablespoons pine nuts (optional)
¼ cup feta cheese, crumbled (optional)
Kosher salt and black pepper

1. Wash the spinach well and shake out the water. Place a large saucepan over high heat and add the spinach. Cook, stirring occasionally, until tender, about 5 to 7 minutes. Transfer the spinach to a colander and set aside.

2. Place the saucepan over medium heat and when it is hot, add the oil. Add the garlic and pine nuts, if using, and cook until golden, about 3 to 5 minutes. Return the spinach to the saucepan, toss to combine, and cook until heated through, about 2 minutes. Add the feta cheese, if using, and salt and pepper to taste, and serve immediately.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)