Spinach with Pine Nuts (Pignolia) and Garlic
Based on a Roman dish, this antioxidant-rich spinach dish picks up nuttiness not just from the pignolia, but also from the toasted garlic.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- ¼ cup pine nuts (pignolia)
- 3 Tbsp. extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 2 lbs. washed spinach leaves, stems removed
- ½ tsp. salt
- ¼ ground black pepper
- Gently toast the nuts in a dry sauté pan until they start to brown. Set aside. In a very large pan, heat the olive oil and garlic over medium heat until it sizzles and starts to brown.
- Add ⅓ of the spinach and the pine nuts, and sauté until it’s wilted, and lets off some liquid. Add the rest of the spinach in batches, seasoning with salt and pepper as it cooks.