Sauteed Spinach with Toasted Pine Nuts
Serves: 6
  • 1 tablespoon butter
  • ½ cup pine nuts, the biggest and best you can find
  • Kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 1 large sweet onion, sliced in half-moons
  • 1 clove garlic, minced, or 1 teaspoon granulated garlic powder
  • 1 lb. baby spinach
  • Juice of 1 lemon
  1. In a medium frying pan, melt the butter over medium heat. Add the pine nuts and stir them to coat with the butter. Continue cooking, stirring frequently, until the nuts are golden. Dust with a healthy pinch of salt and set aside.
  2. In a large saute pan, heat the olive oil over medium heat. Add the onions with a pinch of salt and cook, stirring occasionally, until they are soft and translucent but not browned, about 15 minutes. Add the fresh garlic if using, and cook very briefly just until fragrant, less than a minute.
  3. Fill the pan with as much spinach as will fit and stir, adding more spinach as it wilts. Cook just until the spinach is wilted but still bright green.
  4. Remove the pan from the heat and stir in the lemon juice, a little at a time to your taste. Season with more salt and garlic powder if using.
  5. Stir in the pine nuts and serve immediately.
Recipe by Rose Water & Orange Blossoms at