The perfect Easy Sauté for a Healthy Thanksgiving Side Dish. Great to master for weeknight meals too.
Large leaf spinach pairs with golden sliced garlic, lemon rind and toasted pine nuts.
Why Large Leaf Fresh Spinach?
- These leaves have a thicker wall – will not wilt as easily as “baby spinach” found in bags, which I do not recommend.
- A more robust and rich spinach-flavor, but not so much that it is over-powering.
- This Large Leaf Spinach is classified as the “Savoy variety” – has crinkly, curly leaves that are very dark green.
- Because of its crisp texture and slightly bitter flavor, savoy spinach is best used for cooking.
This Lemon Zester does this trick well! The one I use. Removes the yellow skin easily into thin strips.
Also See: Thanksgiving Overview: What to Cook Right Now & NEW Sautéed Spinach with Pine Nuts & Lemon
Enjoy this elegant & easy side dish!
Karen
Sautéed Spinach with Lemon, Garlic & Pine Nuts
The perfect Easy Sauté for a Healthy Thanksgiving Side Dish. Great to master for weeknight meals too. Large leaf spinach pairs with golden sliced garlic, lemon rind and toasted pine nuts. A lightened-up version not drenching in oil.
Equipment
- 1 14 inch skillet
Ingredients
- 1 3/4 pounds fresh spinach, preferably large leaf
- 3 tablespoons pine nuts
- 1 1/2 tablespoons extra virgin olive oil
- 4 medium cloves fresh garlic, about 3 T. sliced (can use 5 cloves)
- 3 teaspoons extra virgin olive oil, divided
- 1 1/4 teaspoons lemon rind strands*, from one medium lemon
- 1/8 teaspoon hot chili flakes, or to taste
- 1/8 teaspoon sea salt
Instructions
- Remove large stems of spinach; wash and dry.
- Add pine nuts to a small skillet let over low heat and cook, shaking pan until lightly golden, about 3 minutes - add to a small bowl, reserve.
- Peel and slice garlic thinly, but not paper thin. Heat a large 12" - 14" skillet with 1 1/2 tablespoons olive oil, set to low heat. Add the garlic, stir to a single layer. Cook until lightly golden. Stir up and cook until all is lightly golden. Remove to a small bowl, reserve.
Sauté Spinach:
- To the same pan add 1 teaspoons olive oil, raise heat to medium-high. Add 1/3 of the spinach to the pan with the lemon rind and hot pepper flakes.Sauté until the spinach is mostly limp, add 1 more teaspoon olive oil, add the next third of spinach, stir in and sauté until this batch is limp. Add 1 last teaspoon olive oil, add last third of spinach, stir in and sauté uncovered until all the spinach is just cooked - do not overcook. Stir in salt to your taste.
Serving the Dish:
- Place spinach in a large bowl, add garlic and pine nuts and serve.HINT: If making ahead spinach ahead of time, gently reheat spinach until warm. Add garlic and pine nuts and stir until warmed through.
Notes
* Zesting a lemon: Use a lemon zester to remove the yellow skin in thin strips. Cut to 1" lengths. Alternately, peel the lemon rind in large strip with a peeler - cut rind into very thin strips.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 87kcalCarbohydrates: 5gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 116mgPotassium: 583mgFiber: 2gSugar: 1gVitamin A: 9315IUVitamin C: 29mgCalcium: 102mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Terrific recipe. In my home we all love spinach and this was a lovely side dish. Easy and lemony and dotted with crisp pine nuts. Will make for Thanksgiving.
Do you think I can make ahead of time?
Hi Sarah! Yes, you can make ahead of time. Cook the spinach as directed, do not over cook. Add the garlic, but top with pine nuts when serving.
To reheat: Use the microwave on 50% power just until heated – or quickly sauté in a nonstick skillet until just warmed through. 😀Karen
Simple and delicious. Like that is is not saturated with oil. That’s a plus!
Have made a few times, but have a question. Can I add minced lemon instead of the strips? Thank you.
Hi Dina! Happy to hear you have made the recipe a few times… and yes, no need to saturate with oil! Answer: You can definitely add minced lemon rind to your taste! 1/2 teaspoon for a light flavor, and 1 1/2 teaspoons for a more pronounced lemon flavor. 😀Karen