Sauteed Spinach with Toasted Pine Nuts

Sauteed Spinach

Sautéed spinach gets unexpected earthiness and crunch from toasted pine nuts.


  • ¼ cup extra-virgin olive oil

  • 4 garlic cloves, thinly sliced

  • 2 pounds baby spinach

  • Coarse salt and freshly ground pepper

  • ½ lemon

  • ¼ cup pine nuts, toasted


  1. Heat 1 tablespoon oil and 1 garlic clove in a 12-inch straight-sided skillet over medium-high heat, until garlic is golden, about 3 minutes. Add a quarter of the spinach, and cook just until it wilts, about 2 minutes. Transfer to a colander; drain. Repeat with remaining oil, garlic, and spinach.

  2. Transfer spinach to a bowl. Season with salt and pepper. Squeeze lemon over spinach, and top with pine nuts.

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