Sautéed spinach with pine nuts and garlic is the five-ingredient side I make on repeat. Toasted pine nuts, gently golden garlic, and a heap of fresh spinach wilt in extra-virgin olive oil, finished with lemon at the table. Fifteen minutes, four servings, and the pan practically cleans itself.
Looking for a side dish that steals the show without stealing your time? This Sautéed Spinach with Pine Nuts and Garlic is your answer. It transforms a simple leafy green into a sophisticated, nutrient-packed side that’s bursting with nutty, garlicky flavor. It’s the perfect, elegant accompaniment to pasta, roasted veggies, or your favorite plant-based protein. Let’s get cooking!
Ingredients
• 1/4 cup (35g / 1.23 oz) pine nuts
• 2 tablespoons (30ml / 1 fl oz) extra-virgin olive oil
• 2 cloves garlic, finely chopped
• 2 pounds (900g / 31.7 oz) fresh spinach, washed and stems removed
• 1/2 teaspoon (3g / 0.11 oz) salt
• Freshly ground black pepper, to taste
• 1 lemon, cut into wedges for serving
Instructions
1. In a large, dry sauté pan over medium heat, gently toast the pine nuts, stirring frequently until fragrant and lightly golden, about 2-3 minutes. Immediately remove them from the pan and set aside to prevent burning.
2. In the same pan, heat the extra-virgin olive oil over medium heat. Add the finely chopped garlic and cook until it sizzles and becomes fragrant, about 30-60 seconds. Be careful not to let it brown or it will become bitter.
3. Add about one-third of the spinach to the pan. Use tongs to toss it in the oil until it begins to wilt. As it cooks down and creates space, add the remaining spinach in batches, tossing continuously.
4. Once all the spinach has wilted, stir in the toasted pine nuts, salt, and a generous amount of freshly ground black pepper. Cook for another minute until everything is heated through.
5. Transfer to a serving dish and serve immediately with fresh lemon wedges on the side for squeezing over the top.
Nutritional Information
• Serves: 4
• Cost Per Serving: $0.65
• Calories: 207
• Fat: 16g
• Carbohydrates: 13g
• Protein: 8g
• Fiber: 7g
• Sugar: 1.5g
• Sodium: 335mg
Pro Tips
• Don’t be alarmed by the mountain of fresh spinach! It cooks down to about one-sixth of its original volume. A good rule of thumb is to plan for at least a half-pound of raw spinach per person.
• To avoid gritty spinach, submerge the leaves in a large bowl of cold water, swish them around, and let them sit for a minute. The grit will sink to the bottom. Lift the spinach out of the water rather than pouring it into a colander.
• Watch your garlic carefully! It can go from perfectly fragrant to burnt and bitter in a matter of seconds. Sauté it just until you can smell it, then immediately add the spinach to cool the pan down.
• For a touch of sweetness and texture, add a tablespoon of golden raisins along with the pine nuts. For a little heat, sprinkle in a pinch of red pepper flakes with the garlic.
FAQ
Q: Can I make this sautéed spinach without pine nuts
A: Absolutely! For a nut-free version, you can substitute the pine nuts with toasted sunflower seeds or pumpkin seeds (pepitas) for a similar crunch. You can also omit them entirely for a simpler, yet still delicious, garlic spinach dish.
Q: How can I turn this vegetarian side dish into a main course
A: To make this a more substantial vegetarian main, toss it with your favorite cooked pasta and a can of drained and rinsed cannellini beans or chickpeas. You could also serve it over a bed of quinoa or alongside a block of pan-seared tofu for a complete, protein-rich meal.
Q: What is the best way to store and reheat leftover sautéed spinach
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat or in the microwave. Note that the spinach will release more water upon reheating, so it’s best enjoyed fresh but still tasty as leftovers.
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Sautéed Spinach with Pine Nuts and Garlic
Ingredients
Method
- In a large, dry sauté pan over medium heat, gently toast the pine nuts, stirring frequently until fragrant and lightly golden, about 2-3 minutes. Immediately remove them from the pan and set aside to prevent burning.
- In the same pan, heat the extra-virgin olive oil over medium heat.
- Add the finely chopped garlic and cook until it sizzles and becomes fragrant, about 30-60 seconds. Be careful not to let it brown or it will become bitter.
- Add about one-third of the spinach to the pan. Use tongs to toss it in the oil until it begins to wilt. As it cooks down and creates space, add the remaining spinach in batches, tossing continuously.
- Once all the spinach has wilted, stir in the toasted pine nuts, salt, and a generous amount of freshly ground black pepper.
- Cook for another minute until everything is heated through.
- Transfer to a serving dish and serve immediately with fresh lemon wedges on the side for squeezing over the top.
- Don't be alarmed by the mountain of fresh spinach! It cooks down to about one-sixth of its original volume. A good rule of thumb is to plan for at least a half-pound of raw spinach per person.
