Spinach with Lemon and Pine Nuts

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Spinach with Lemon and Pine Nuts recipe by Barefeet In The Kitchen

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 like spinach in salads, soups, and smoothies, but not all by itself. Oh well, it just means more for my husband and me!
COOKING TIP: The spinach will cook VERY quickly in the hot oil. The goal is to just barely wilt it, leaving it tender and still a bit crisp. The whole process takes just a few minutes total.

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Spinach with Lemon and Pine Nuts

5 from 2 votes
Recipe from and with thanks to The Fields Of Green Cookbook by Anne Somerville
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Servings: 5 -6 servings

Ingredients 

  • 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

Instructions

  • 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!

Notes

The spinach will cook VERY quickly in the hot oil. The goal is to just barely wilt it, leaving it tender and still a bit crisp. The whole process takes just a few minutes total.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Chris says

    Spinach is one of my favorite sides but I don't think I've every tried it with pine nuts. I'll give your version a shot, it sounds bright and good.

    • Mary says

      I typically toast them in a skillet until they are fragrant and lightly browned. You can also roast them in the oven, but I find the skillet method simpler for a small handful.

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