This post may contain affiliate links. Please read our disclosure policy.
This sauteed spinach is an easy recipe that’s packed with savory, nutty flavor and comes together in just 30 minutes. The toasted pine nuts add a delicious crunch, elevating this otherwise simple side dish.
I love to order rich spinach sides whenever they are on the menu when we’re eating out. But at home, I’m after a lighter style for my spinach–but still loaded with flavor. The addition of toasted pine nuts to a bowl of sautéed spinach takes a ho-hum dish to something very special. Once I started making spinach this way, the requests came in for it from my family–so I know it hits all of the marks!
The only thing is the shock for the cook when she realizes how incredibly small spinach cooks down…you can have loads and loads of fresh spinach that looks like it’ll feed an army, only to discover that, cooked, the spinach wilts to half its size. Just keep that in mind when you’re cooking for more than two of you!
Whether I’m making Lebanese baklawa, browning butter, or toasting pine nuts, I’m always chasing a deep golden brown when cooking, the point where flavor blooms and ingredients reach their fullest potential. In culinary school, I learned this is the Maillard reaction: the transformation that creates caramelization, toastiness, and rich, savory depth.
At home, though, I’ve learned not everyone loves that edge of dark and roasty!! My husband, Dan, prefers things a touch lighter, reminding me that great cooking is often about balance, finding that sweet spot between golden and gone too far.
Toasted pine nuts are the perfect training ground for that balance. Their pale color makes every shade of browning visible, and they can go from golden to burned in seconds. I toast them in a skillet with a little butter and salt, the Lebanese way, staying close and attentive.
Properly toasted nuts become flavor makers for vegetables, salads, and pilafs, and especially for sautéed spinach and onions. Keep a stash in the freezer, toasted to your preferred shade of golden, ready to add warmth, texture, and depth to simple dishes. They transform these simple greens into what feels like a culinary experience. You’ll never go back to plain sauteed spinach again!
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Butter – This helps toast the pine nuts, giving them a rich taste.
- Pine Nuts – I always look for the largest, freshest pine nuts I can find for the best taste and texture.
- Salt – A pinch of kosher salt enhances the flavor of both the nuts and the spinach. Season in layers and adjust to taste just before serving.
- Extra-Virgin Olive Oil – Use high-quality olive oil to sauté the onions and spinach. Finish with a drizzle of olive oil just before serving for added richness.
- Sweet Onion and Garlic Cloves – Sweet onion provides gentle sweetness and depth without overpowering the dish. Then, fresh garlic adds warmth and aroma. You can substitute garlic powder for a milder, more subtle option.
- Fresh Spinach – I prefer the sweeter flavor and more tender texture of baby spinach, but mature spinach leaves also work. Make sure to remove any large stems. Then, wash the greens thoroughly in cold water, dry using a salad spinner, and pat with paper towels to remove excess liquid.
- Lemon Juice – A squeeze of lemon juice at the end of cooking brightens the dish, balancing the richness of the olive oil and butter. Fresh lemon juice is best, but bottled lemon juice also works.
Possible Variations
- Add warm spices. Stir in a pinch of 7 Spice, allspice, or Aleppo pepper for Middle Eastern-inspired warmth.
- Swap the pine nuts. Use slivered almonds, pistachios, or chopped walnuts for a slightly different but delicious taste.
- Add golden raisins, dried cherries, or currants. A small handful is all you need for a touch of sweetness that balances the lemon and savory flavors.
- Make it extra garlicky. Add an extra clove of fresh garlic or a pinch of garlic powder in addition to fresh for a stronger garlic flavor.
- Finish with crumbled feta or grated Parmesan. Sprinkle feta cheese or grated Parm over the top of the finished dish just before serving for a creamy, salty contrast.
- Add chickpeas. Stir in drained cooked chickpeas to make the dish more filling and protein-rich.
- Boost the heat. Add a dash of red pepper flakes for a subtle kick of spice.
How to Sauté Spinach Perfectly
- Toast the pine nuts. Melt the butter in a medium frying pan over medium heat. Add the pine nuts, stirring to coat them in butter, and continue to cook until the nuts are golden. Season with salt, and set aside.
- Sauté the onions. Next, heat olive oil in a large pan over medium or medium-high heat, add the onions and a pinch of salt, and cook until they’re soft and translucent, stirring occasionally. The onions shouldn’t brown! Add the fresh garlic, and cook just until fragrant.
- Cook the spinach. Add spinach in batches, allowing it to wilt before adding more. If the pan becomes dry, add a little water to help steam the greens. Avoid overcooking, which releases excess liquid and dulls the bright green color.
- Season. Remove the pan from the heat, and finish with a squeeze of lemon and a pinch of black pepper or more garlic powder. Stir in the pine nuts, and enjoy warm!
My Favorite Ways to Serve
There’s truly not much this sauteed spinach recipe doesn’t pair well with. I scoop the spinach into a serving bowl and serve it as a side dish with everything from weeknight meals to holiday dinners
If you’re looking for inspiration, try serving it alongside protein-rich options, such as simple 7 spice chicken, marinated flank steak, and pan seared lamb chops. It’s also delicious as part of grain bowls.
How to Store
Once cool, I transfer leftovers to an airtight container and store them in the fridge for up to 3-4 days. If possible, I recommend omitting the pine nuts until just before serving. Toasted pine nuts will keep fresh in an airtight container at room temperature for up to 1 week.
I don’t recommend freezing sauteed spinach! I’ve found that the greens release too much moisture when thawed, becoming soggy.
To serve, warm leftovers in a large skillet over medium heat just until the spinach is warmed through, then add the toasted pine nuts. If moisture accumulates, use a slotted spoon to transfer the spinach from the pan, leaving excess liquid behind.
Sauteed Spinach with Toasted Pine Nuts
Ingredients
- 1 tablespoon butter
- ½ cup pine nuts, the biggest and best you can find
- kosher salt
- 3 tablespoons extra-virgin olive oil
- 1 large sweet onion, sliced in half-moons
- 1 garlic clove, minced, or 1 teaspoon garlic powder
- 1 lb baby spinach
- juice of 1 lemon
Instructions
- In a medium frying pan, melt the butter over medium heat. Add the pine nuts and stir them to coat with the butter. Continue cooking, stirring frequently, until the nuts are golden. Dust with a healthy pinch of salt and set aside.
- In a large saute pan, heat the olive oil over medium heat. Add the onions with a pinch of salt and cook, stirring occasionally, until they are soft and translucent but not browned, about 15 minutes. Add the fresh garlic if using, and cook very briefly just until fragrant, less than a minute.
- Fill the pan with as much spinach as will fit and stir, adding more spinach as it wilts. Cook just until the spinach is wilted but still bright green.
- Remove the pan from the heat and stir in the lemon juice, a little at a time to your taste. Season with more salt and garlic powder if using.
- Stir in the pine nuts and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Simple and delicious dish. Add a little lemon zest to brighten it up even more! Yes, toasted pine nuts are amazing and make the dish.
Thanks Steve–love the lemon zest idea!
Yum! just like my grandmother used to make it!