Simple, bright, and effortlessly elegant, this classic dish celebrates the tender beauty of Bloomsdale heirloom spinach. Fruity olive oil, a touch of garlic, and a squeeze of lemon bring out the greens’ natural sweetness, while toasted pine nuts add subtle crunch and richness. Quick to prepare and endlessly versatile, it’s the kind of recipe that makes everyday cooking feel special.
INGREDIENTS:
1 large bunch of spinach, about 12 cups leaves
1 tablespoon extra virgin olive oil
1 or 2 garlic cloves, finely chopped
2 teaspoons fresh lemon juice
Salt and freshly ground black pepper
1 tablespoon pine nuts, toasted
METHOD:
Trim off stems and discard any bruised or yellow leaves. Rinse thoroughly in cold water—twice if needed—to remove grit. Spin or pat dry, leaving a little moisture on the leaves.
In a large sauté pan, heat the olive oil over medium-high heat. Add the garlic and sauté for about 30 seconds until fragrant, then stir in the lemon juice.
Increase heat to high. Add the spinach, ¼ teaspoon salt, and a few grinds of black pepper. Toss with tongs to coat evenly in the hot oil and garlic. The residual water on the leaves will help them wilt quickly—cook just until tender, about 1–2 minutes.
Stir in toasted pine nuts and adjust seasoning with additional salt, pepper, or lemon juice to taste.
Serve immediately while the spinach is glossy and bright green.
SERVING SUGGESTIONS:
- Serve alongside grilled salmon, roasted chicken, or baked tofu.
- Pile over creamy polenta or risotto for a simple vegetarian meal.
- Toss with cooked pasta and Parmesan for an easy weeknight dinner.
- Combine with wilted chard or beet greens for a seasonal mix.
YIELD: Serves 4
SOURCE: Adadpted from Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant by Anne Somerville
