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SIDE DISH: Braised Spinach with Garlic and Shallots

1 ¼ lb. fresh Spinach
2 tsp. Grapes & Olives On Tap Garlic Mushroom Olive Oil
4 Garlic Cloves, minced
2 Shallots, finely chopped
2 Tbsp. Lemon Juice
1/8 tsp. Salt
¼ tsp. Black Pepper
1 ½ Tbsp. Pine Nuts, toasted

Trim stems from spinach and wash well. Let water cling to leaves. Heat Garlic Mushroom Olive Oil in Dutch oven or large pan with a lid over medium heat. Add garlic and shallots and cook for 2 to 3 minutes, or until shallots are tender, stirring frequently. Place spinach in pan. Drizzle with lemon juice and sprinkle with salt and pepper. Cover and cook 10 minutes, stirring occasionally. Before serving, sprinkle with pine