Tender and crisp, warm spinach leaves tossed in hot olive oil and fresh lemon juice. The flavors are absolutely perfect together. I've been making this recipe for years and it is my favorite way to eat cooked spinach. I was surprised the other day when I noticed that I hadn't posted it yet. So, I snapped a quick picture of my plate the other night at dinner. I served this with some leftover chicken and it was a quick and easy dinner on a busy night.
My kids are not fans of this dish. As they have told me numerous times; they love spinach in salads, soups and smoothies, but not all by itself. Oh well, it just means more for my husband and me!
Spinach with Lemon and Pine Nuts
recipe from the Fields of Greens Cookbook by Anne Somerville
1 large bunch of spinach, about 12 cups of baby spinach leaves or chopped spinach
1 tablespoon extra virgin olive oil
1-2 garlic cloves, minced
2 teaspoons fresh lemon juice
kosher salt, to taste
freshly cracked pepper, to taste
1 tablespoon pine nuts, toasted
Sort through the spinach, discarding stems (or including them if using baby spinach). Wash the spinach in cold water. Then spin dry or gently pat dry with towel.
Heat the oil in a large skillet or saute pan over medium high heat. Add the garlic and lemon juice and saute just until fragrant, about a minute. Turn the heat to high, add the spinach, salt and pepper.
Barely wilt the spinach, tossing quickly with tongs to coat all the leaves with the hot lemony garlic oil mixture. Toss in the pine nuts and add salt and pepper as needed.
Serve immediately. Enjoy!
* The spinach will cook VERY quickly in the hot oil. The goal is to just barely wilt it and leave it tender and still a bit crisp. The whole process takes just a few minutes total.
Click here for printable recipe.