Sauteed Spinach with Garlic and Pine Nuts in Brown Butter

Sauteed Spinach with Garlic and Pine Nuts in Brown Butter

Wilted spinach gets a nutty lift from toasted pine nuts and browned butter.

Total 15 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Tree nuts

Fresh spinach wilts quickly in nutty browned butter, finished with toasted pine nuts and a touch of garlic for depth. This simple side comes together in minutes and pairs well with roasted meats, fish, or pasta. The browned butter adds a subtle toasted-nut aroma that elevates an everyday vegetable.

Ingredients

  • 4 tablespoons unsalted butter
  • 1/3 cup pine nuts
  • 3 cloves garlic, thinly sliced
  • 2 pounds fresh spinach, stemmed and washed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice

Method

  1. In a dry 9-inch skillet over medium heat, toast the pine nuts, shaking the pan frequently, until golden and fragrant, about 3 minutes. Remove and set aside.

  2. Return the skillet to medium heat and add the butter. Cook, swirling occasionally, until the butter foams, turns golden, and gives off a nutty aroma, about 4 minutes.

  3. Add the sliced garlic to the browned butter and cook, stirring, until just golden and fragrant, about 30 seconds.

  4. Add the spinach to the skillet in batches, tossing with tongs to coat in the butter as it wilts, about 4 minutes total.

  5. Season with salt and pepper, then stir in the lemon juice.

  6. Transfer the spinach to a serving dish and scatter the toasted pine nuts over the top. Serve immediately.

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    Sauteed Spinach with Garlic and Pine Nuts in Brown Butter

    Fresh spinach wilts quickly in nutty browned butter, finished with toasted pine nuts and a touch of garlic for depth. This simple side comes together in minutes and pairs well with roasted meats, fish, or pasta. The browned butter adds a subtle toasted-nut aroma that elevates an everyday vegetable.

    15 min 4 servings 210 cal

    Ingredients

    • 4 tablespoons unsalted butter
    • 1/3 cup pine nuts
    • 3 cloves garlic, thinly sliced
    • 2 pounds fresh spinach, stemmed and washed
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon lemon juice

    Method

    1. 1

      In a dry 9-inch skillet over medium heat, toast the pine nuts, shaking the pan frequently, until golden and fragrant, about 3 minutes. Remove and set aside.

    2. 2

      Return the skillet to medium heat and add the butter. Cook, swirling occasionally, until the butter foams, turns golden, and gives off a nutty aroma, about 4 minutes.

    3. 3

      Add the sliced garlic to the browned butter and cook, stirring, until just golden and fragrant, about 30 seconds.

    4. 4

      Add the spinach to the skillet in batches, tossing with tongs to coat in the butter as it wilts, about 4 minutes total.

    5. 5

      Season with salt and pepper, then stir in the lemon juice.

    6. 6

      Transfer the spinach to a serving dish and scatter the toasted pine nuts over the top. Serve immediately.