Spanish Spinach - cooking recipe

Ingredients

1 lb fresh spinach, about 4 bunches, rinsed, chopped (1 lb. frozen chopped spinach)
3 tablespoons olive oil
1 tablespoon smoked paprika (Spanish pimenton)
1/4 teaspoon salt
2/3 cup water
1/2 cup pine nuts, toasted

Preparation

Toast the pine nuts in a dry pan over medium heat, shaking every 30 seconds until they become fragrant & slightly golden. Do not burn by leaving unattended! Dump toasted nuts on a plate to cool.
If using frozen spinach, microwave 4 to 6 minutes on high with no additional water but do cover them. If using fresh spinach, place rinsed but not dried leaves in a large pan and cook, stirring until wilted, about 3 to 4 minutes. Drain.
Heat the oil in a nonstick, nonreactive skillet over medium heat. Add pimenton and cook, stirring about 2 minutes. Add spinach, salt and approximately 2/3 cup water, stirring another minute. Add pine nuts and toss until just heated through.