Sautéed Spinach with Garlic and Pine Nut

From Serving Up the Harvest by Andrea Chesman


  • 3 tbsp. extra-virgin olive oil
  • 1 garlic clove, minced
  • ¼ cup pine nuts
  • 1½-2 pounds spinach, tough stems removed and large leaves chopped
  • salt and freshly ground black pepper


  1. Heat the oil over medium-high heat in a large wok or Dutch oven. Add the garlic and pine nuts and sauté until the garlic begins to smell fragrant and color, about 1 minute.
  2. Add the spinach, cover, and cook, stirring occasionally, until the spinach is wilted, about 3 minutes. Uncover, season with the salt and pepper to taste, stir well, and continue to cook until the liquid evaporates, 2 to 3 minutes. Serve hot.RecipeImage
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