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Wilted Spinach with Lemon and Pine Nuts

Serves 4
Time 20 min
The beauty of this dish is its simplicity. Fruity hot olive oil coats the spinach leaves, and a splash of lemon brightens the flavors. Remember to wilt the spinach quickly, without overcooking it.
Ingredients
  • 1 large bunch spinach, about 12 cups leaves
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 2 teaspoons lemon juice
  • 1/2 teaspoon fine sea salt, divided
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon pine nuts, toasted
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Method

Sort through spinach, discarding stems and bruised or yellow leaves. Wash spinach in plenty of cold water; if it's sandy, wash a second time, then spin dry.

Heat oil in a large skillet over medium-high heat.

Add garlic and lemon juice and cook until fragrant, about 1 minute.

Turn the heat to high and add the spinach, 1/4 teaspoon salt and pepper.

Wilt the spinach, tossing with tongs to coat the leaves with the hot oil and garlic. (The water left on the leaves after washing will help it to wilt quickly.)

Toss in the pine nuts and serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 large bunch spinach, about 12 cups leaves
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 2 teaspoons lemon juice
  • 1/2 teaspoon fine sea salt, divided
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon pine nuts, toasted
Shop with Prime

Exclusively for Prime members in select ZIP codes.