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Sauteed Spinach with Pecans and Goat Cheese

  • Servings: 6
Sauteed Spinach with Pecans and Goat Cheese

Source: Martha Stewart Living, February 2006


  • 2 tablespoons extra-virgin olive oil
  • 1 medium red onion (about 8 ounces), halved and thinly sliced
  • 1 1/3 pounds baby spinach
  • 2 tablespoons sherry vinegar
  • 1/2 cup coarsely chopped pecans
  • 1/3 cup (about 2 ounces) soft goat cheese, crumbled


  1. Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until onion has softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.

  2. Add vinegar to skillet, and heat 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.

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