It only takes a couple of tablespoons of sour cream to make spinach light and creamy. Toasted pine nuts add great flavor and crunch, or slivered almonds would make a fine substitution.
You can easily double this recipe in the same skillet — and you may have to, once your family has tasted this dish!
Sauté the pine nuts in a large skillet, preferably nonstick, over medium-high heat until golden, 3 to 4 minutes. Remove to a bowl.
Heat the oil in the same skillet over medium-high heat until hot. Add the spinach carefully — it may splatter. Add 1/4 cup water, cover and cook for 3 to 5 minutes, stirring occasionally, until the spinach is completely defrosted.
Remove the cover and stir in the dill and garlic powder. Sauté until the water evaporates and the spinach sticks lightly to the skillet.
Stir in the sour cream and pine nuts. Remove from heat and season with salt and pepper to taste.
Fresh Variation: Use 18 oz (4 cups firmly packed) chopped fresh organic spinach instead of frozen.