Sautéed Spinach with Pine Nuts

The sesame oil and bouillon granules add a twist to traditional sautéed spinach.

Serves: 2Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 2


  • 1 Tbsp. pine nuts
  • 1 Tbsp. olive oil
  • ¼ cup sliced yellow onion
  • 1 clove garlic, chopped
  • 2 Tbsp. rice wine
  • ⅛ tsp. dark sesame oil
  • ½ tsp. chicken bouillon granules
  • Freshly ground black pepper to taste
  • 8 oz. fresh spinach, washed, stemmed, and chopped
  • ¼ cup golden raisins
  • 1 tsp. lemon juice


  • Toast the pine nuts in a small skillet over low heat, turning often, until lightly browned (2 minutes or so); set aside.
  • Heat the oil in a large skillet over medium heat; add the onion and cook until soft, about 4 minutes. Add the garlic and cook for another minute. Stir in the rice wine, sesame oil, bouillon granules, and pepper. Add the spinach and reduce the heat to medium-low. Cover and cook until tender, about 6 minutes. Stir in the raisins and lemon juice; cook for 1 minute. Stir in the pine nuts and adjust seasoning to taste. Serve immediately on a serving platter or in a bowl.