Garlic-Herb Braised Spinach with Toasted Pine Nuts
This vibrant dish features tender, braised spinach infused with the aromatic flavors of sweet onion and garlic. Enhanced by a zesty kick of fresh lemon and the warm, earthy notes of nutmeg, it's a delightful way to showcase fresh spinach. Topped with crunchy, toasted pine nuts, this dish not only bursts with flavor but also provides a satisfying texture. Perfect as a side dish for any meal or as a simple, nutritious option for a light lunch, this recipe will surely become a go-to for both novice cooks and seasoned chefs alike.
6
Servings
58
Calories
9
Ingredients
Ingredients
fresh spinach
2 lbs (washed well to remove sand, drained, stemmed, and very coarsely chopped)
sweet onion
1 (chopped (choose from Texas-1015, Vidalia, Maui, or Walla Walla))
minced garlic
2 tablespoons (minced)
extra virgin olive oil
2 tablespoons (for sautéing and drizzling)
freshly grated nutmeg
1/4 teaspoon (optional, for seasoning)
lemon
1 (zest and juice, grated to taste)
kosher salt
to taste (for seasoning)
fresh ground black pepper
to taste (for seasoning)
toasted pine nuts
1/4 cup (for garnish and flavor)
Instructions
1
In a large pot or Dutch oven, heat 1-2 tablespoons of extra virgin olive oil over medium-high heat.
2
Add the chopped sweet onion and sauté until it becomes translucent, about 4-5 minutes.
3
Stir in the minced garlic and continue cooking until the onion begins to brown around the edges, making sure the garlic does not brown, approximately 1-2 minutes more.
4
Gradually add the coarsely chopped spinach to the pot, incorporating it in batches. Allow each handful to wilt before adding more until all the spinach is in the pot.
5
If you prefer a less liquid dish, drain any excess juices that have rendered while cooking.
6
Season the wilted spinach mixture with freshly grated nutmeg (if using), lemon zest, lemon juice, kosher salt, and freshly ground black pepper. Toss to combine and heat until the spinach is just wilted but still vibrant green.
7
Remove the pot from heat and gently stir in the toasted pine nuts.
8
Serve warm, with a drizzle of additional olive oil and a splash of lemon juice if desired.
Nutrition Information
4.2g
Fat
5g
Carbs
1.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Garlic-Herb Braised Spinach with Toasted Pine Nuts?
It is a vibrant side dish featuring tender spinach infused with sweet onion, garlic, lemon, and nutmeg, topped with crunchy toasted pine nuts.
How many servings does this recipe provide?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 58 calories.
Is this spinach recipe vegetarian?
Yes, this dish is classified as a vegetarian recipe.
How much fresh spinach is required?
You will need 2 pounds of fresh spinach.
How should I prepare the fresh spinach?
The spinach should be washed well to remove sand, drained, stemmed, and very coarsely chopped.
What type of onion is recommended for this dish?
Sweet onions such as Texas-1015, Vidalia, Maui, or Walla Walla are recommended.
How much garlic should I use?
The recipe calls for 2 tablespoons of minced garlic.
What kind of oil is best for sautéing the vegetables?
Extra virgin olive oil is used for both sautéing and drizzling.
Is the nutmeg a mandatory ingredient?
No, the 1/4 teaspoon of freshly grated nutmeg is optional for seasoning.
How is the lemon incorporated into the recipe?
The recipe uses both the zest and the juice of one lemon, grated to taste.
What is the purpose of the pine nuts?
Toasted pine nuts are used as a garnish to add flavor and a satisfying crunchy texture.
How long should I sauté the sweet onion?
Sauté the onion over medium-high heat for about 4-5 minutes until it becomes translucent.
How do I prevent the garlic from burning?
Stir in the garlic after the onions are translucent and cook only until the onions brown at the edges, ensuring the garlic itself does not brown.
Why should I add the spinach in batches?
Adding it gradually allows each handful to wilt properly before more is added to the pot.
Should I drain the excess liquid from the cooked spinach?
If you prefer a less liquid dish, you can drain any excess juices that have rendered during the cooking process.
When do I add the seasonings?
Season the mixture once the spinach is wilted but still vibrant green.
At what point are the pine nuts added?
Remove the pot from the heat and then gently stir in the toasted pine nuts.
Can I add more olive oil before serving?
Yes, you can serve the dish with a drizzle of additional olive oil if desired.
What is the fat content per serving?
There is 4.2g of fat per serving.
How many grams of carbohydrates are in a serving?
Each serving contains 5g of carbohydrates.
How much protein does this dish provide?
This dish provides 1.7g of protein per serving.
What kitchen equipment is needed for this recipe?
A large pot or a Dutch oven is recommended for braising the spinach.
What is the recommended heat setting for cooking?
Medium-high heat is suggested for heating the oil and sautéing the onions.
Is this recipe suitable for beginner cooks?
Yes, it is designed to be a go-to recipe for both novice cooks and seasoned chefs.
What are some common tags for this recipe?
Tags include healthy side dish, nutritious greens, easy to prepare, and seasonal produce.
How should the finished dish be served?
It should be served warm, optionally with extra lemon juice or olive oil.
Can I use regular table salt?
The recipe specifically recommends kosher salt to taste.
How many ingredients are in this recipe?
There are 9 ingredients in total.
Is this a good dish for a light lunch?
Yes, it is described as a simple, nutritious option for a light lunch.