Sauteed Spinach with Toasted Pine Nuts

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

  • Servings: 8

Source: Martha Stewart Living, December 2009


  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 2 pounds baby spinach
  • Coarse salt and freshly ground pepper
  • 1/2 lemon
  • 1/4 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.