Tuesday, June 20, 2006

Sauteed Spinach with Parmesan and Pine Nuts

I'm currently out of the country traveling in Turkey and Kenya, so replies to comments may be delayed until I return home. If you'd like to see my pictures from the trip, you can do that by following me on Instagram or Twitter.


It's Tuesday, and I'm jetting off to Venice Beach today to see Rand and Bradley, but I didn't want to miss my Tuesday favorite, ARF/5-A Day. This is the food blogging event brought to us by the lovely Cate of Sweetnicks, where Cate tries to tempt us into eating more veggies, fruits, and anti-oxidant rich foods.

This week I'm posting about spinach, which should be a good choice for ARF/5-A-Day. After all, it's one of The World's Healthiest Foods, and spinach makes it on to every list of anti-oxidant rich foods. I actually bought a bunch of fresh spinach intending to make something like Asian Spinach Salad Many Ways or Asian Spinach Salad with Chicken, Mushrooms, Pepper and Almonds. Then I happened to be cooking dinner for a friend and needed a side dish to go with some grilled sausages, so I invented this simple recipe. When the result turned out to be so delicious I decided it was worth posting about.

Sauteed Spinach with Parmesan and Pine Nuts
(original recipe by Kalyn, 2-3 servings)


Ingredients:
1 bunch fresh spinach
1 T plus 2 tsp. extra virgin olive oil
(or slightly more, depending on your pan)
about 1 tsp. best quality balsamic vinegar (or more to taste)
salt, fresh ground pepper to taste
2 T freshly grated parmesan cheese (coarsely grated is best)
2 T toasted pine nuts (h
ere's a link to how to toast pine nuts)

Instructions:
Wash spinach well, trimming off stems if they seem thick. (I used a salad spinner to wash the spinach and spin it dry.) In large heavy frying pan or wok, heat 1 T olive oil over medium heat, add spinach and saute 2-3 minutes, stirring several times so all spinach is wilted and slightly cooked. Don't overcook. Turn off heat, drizzle over remaining 2 tsp. olive oil and balsamic vinegar, season with salt and freshly ground pepper, and stir to coat spinach. Put spinach on serving platter, grate desired amount of parmesan cheese over and sprinkle with pine nuts.


South Beach Suggestions:
This would be a perfect side dish for any phase of The South Beach Diet. It's not super low in fat for a vegetable dish, but the olive oil and pine nuts are considered "good" fat. The parmesan cheese does have some saturated fat, but it only takes a small amount to add a lot of flavor.
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7 comments:

  1. I love the look and sound of this recipe. It's definately something I would make.

    I usually make spinach Italian style.I saute the spinach in olive oil with garlic and add parmigiano to finish.
    I find that if I steam the spinach first, it takes away some the bitterness. Although it probably takes away some of the vitamins and nutrients.

    Come visit Mixed Salad Annie when you get a chance.

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  2. Thank you for this recipe! I was looking for an easy but tasty greens side dish for Thanksgiving dinner. Everybody loved it, and I am already running off to buy more spinach, so I can cook it again tonight. :-)

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  3. I love your recipes. I made this tonight. I added a crushed garlic clove and finely sliced shallots to the olive oil just before sauteing the spinach and it turned out wonderfully. I will definitely make this again.

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  4. Creatific, glad you liked it. Love your additions of garlic and shallots too.

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  5. The times that I have tried cooked spinach I did not like it but I was looking for something really quick and easy to make for my lunch today and thought I would give this a try. Wow, glad I did!! It was really good and now wish that I had made more! It was done in 5 minutes. Thanks you!

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