Equipment
Large skillet or sauté pan
or Wok
Tongs
Ingredients
4 servings
Main
- 500 g fresh spinach, washed and dried
- 40 g pine nuts
- 30 ml extra virgin olive oil
- 2 garlic, thinly sliced
- 10 ml lemon juice
- kosher salt
Nutrition (per serving)
164
Calories
6g
Protein
6g
Carbs
14g
Fat
3g
Fiber
1g
Sugar
293mg
Sodium
Method
01
Place the pine nuts in a dry large skillet over medium heat (approx 175°C/350°F). Toast them, shaking the pan frequently, until golden brown and fragrant.
3mLook for: Golden brown colorFeel: Fragrant nutty aroma
02
Return the skillet to medium heat and add the olive oil. Once shimmering, add the sliced garlic and cook for about 30 seconds until fragrant but not browned.
0mLook for: Garlic sizzles gentlyFeel: Strong garlic aroma
03
Add the spinach to the pan in batches if necessary. Toss with tongs until just wilted and bright green.
2mLook for: Leaves have collapsed but remain bright greenFeel: Soft texture
04
Remove from heat. Stir in the toasted pine nuts and lemon juice. Season with salt to taste and serve immediately.
1m
Chef's Notes
- Toasting the pine nuts separately is crucial; if you try to toast them with the spinach, they will remain soggy.
- If using mature spinach instead of baby spinach, remove the tough stems before cooking.
- A pinch of red pepper flakes added with the garlic provides a nice heat without overwhelming the dish.
- The volume of spinach will reduce by about 80-90% during cooking, so start with a very large pan.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat gently to avoid overcooking.
Reheating: Warm in a skillet over low heat for 1-2 minutes.
