Italy | Vegetables | Spinach | Spring | Summer

Spinaci con Pignoli

(Italian sautéed spinach with garlic & pinenuts)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Spinach 2 lbs or 2 large bunches
Olive oil 2-3 Tbsp
Pinenuts 1/4 cup
Garlic minced 2-3 cloves
Salt & pepper to taste

METHOD

  1. If the spinach is not precleaned, stem and wash in a large sinkful of water. Drain in a colander.
  2. Heat olive oil In a large skillet or saucepan over medium-high heat. Add pinenuts and toast through, stirring, till just starting to brown.
  3. Stir in garlic quickly till just barely starting to brown. Quickly add a handful of spinach. Stir till just wilted. Repeat with remaining spinach, adding a handful at a time.
  4. Remove from heat and season with salt and pepper.

VARIATIONS

  • Try this recipe adding a few radish or mustard greens for a more assertive flavor. Or use broccoli rabe. You will have to cover the dish briefly to cook the broccoli rabe through.
  • Drizzle with a little balsamic vinegar if you like.

NOTES

  • This is such an easy dish to make, and so flavorful. The secret is to cook it only long enough to just wilt the spinach. Cooking it too long will destroy its fresh texture.