preparation

• Preheat a large frying pan (a large one where you can put in all the spinach) and add 50 ml of olive oil. Let the spinach shrink.
• Cut the red onions in small pieces.
  Bake the pine nuts in another frying pan nicely brown until they smell really nice. Take the pine nuts out of the pan immediately, in order for them not to turn black.
• Take the spinach out of the frying pan and let the moist drain as good as you can. Press out the moist. Do this as quickly as you can without letting it cool off too much. Place the spinach back in the pan and bring it to taste with salt and pepper. Add the pine nuts and stir.
• Bring the spinach into a nice platter. Cut the pomegranate in two and keep one part face down above the spinach. Hit hard with a spoon on the pomegranate in order for the seeds to fall on the spinach. Don’t be too shy, as this is your magical ingredient. Add the red onions. Mix well and serve.