Wilted Spinach W/ Lemon and Pine
Prep: 10 min
Cook: 6 min
Total: 16 min
Serves: 2
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Ready in the time it takes to toast a handful of pine nuts, this quick saute turns a bag of spinach into a bright, garlicky side. A squeeze of lemon keeps the leaves lively, while the toasted nuts add buttery crunch against the silky greens. Cooks looking for a fast, elegant vegetable to round out dinner will come back to it often.
Ingredients
Ingredients
- 3 Cups Spinach
- 1/4 Tbsp Olive Oil
- 1 Clove Garlic
- 1/2 Tsp Lemon Juice
- 1/4 Tbsp Pine Nut
Directions
Directions
- Sort through spinach, discarding stems and bruised or yellow leaves.
- Wash spinach in plenty of cold water; if sandy, wash the second time, then spin dry. (or dry on paper toweling. Water left on the leaves will help it to wilt quickly.)
- Heat oil in large saute pan over medium-heat.
- Add garlic and lemon juice. Saute for 1 minute.
- Turn heat to high.
- Add spinach, 1/4 ts salt and a few pinches of pepper. Wilt spinach, tossing with tongs to coat leaves with hot oil and garlic.
- Toss in pine nuts.
- Add more salt and pepper if DESIRED.
- Serve immediately.
- TO TOAST PINE NUTS: The nuts can burn quickly, so keep eye on the pan. Place nuts in dry skillet and toast them over very low dry skillet and toast them over very low heat, stirring or shaking the pan as needed until they're golden and fragrant, about 5 minutes.
Nutrition
Per serving · 2 servingsCalories
85
Fat
6 g
Saturated fat
1 g
Carbohydrates
6 g
Sugar
1 g
Fiber
2 g
Protein
3 g
Sodium
200 mg
Cholesterol
0 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 Cups Spinach
- 1/4 Tbsp Olive Oil
- 1 Clove Garlic
- 1/2 Tsp Lemon Juice
- 1/4 Tbsp Pine Nut
