Spinach with onions & pine nuts

Spinach with onions & pine nuts

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(9 ratings)

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Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 6 - 8

Jazz up a bag of spinach with caramelised onions and the crunch of pine nuts

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
203
protein
7g
carbs
9g
fat
16g
saturates
6g
fibre
0g
sugar
7g
salt
0.73g

Ingredients

  • 1 tbsp olive oil
  • 2 large onions, thinly sliced
  • 50g butter
  • 50g pine nuts
  • 2 garlic cloves, crushed
  • grating of nutmeg
  • 1 tbsp sherry vinegar
  • 2 x 500g bags spinach

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Method

  1. Heat the oil in a large, deep pan. Add the onions, cover, then gently fry for 15 mins until soft and almost transparent. Add the butter and pine nuts, turn up the heat, then fry for 5 mins more or until the onions are dark golden. Stir in the garlic, grate in a little nutmeg, then fry for 1 min. Splash in vinegar.
  2. Meanwhile, heat the largest pan you have until very hot. Throw in half the spinach, cover for 20 secs, then stir until just wilted. Tip into a colander set over a bowl, then repeat with the second bag of spinach.
  3. To serve, toss the cooked spinach into onion mix and season generously.

Recipe from Good Food magazine, January 2009

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Comments

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reevey's picture
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Not bad but think white wine would give better flavour than the vinegar. Not a great fan of spinach but as is this was the best spinach dish I've eaten so will cook it again. Served it with my recipe for squid stuffed with black pudding with a sticky tomato sauce

bezza110's picture
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Made this in advance for dinner and then just heated prior to eating

lalybaba's picture
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Made this for lunch today. Was relatively straight forward and quick and reminded me just what a nice accompanyment it can be. I made a half quantity as there were only two of us for lunch a part from halfing all the ingredients followed the recipe and we really enjoyed it with our grilled Turkey steaks and boiled new potatoes. I'll definitly do it again.

nevynevster's picture
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I did this as a pasta dish with pappardelle. I just threw the cooked pasta in at the end. It was lovely.

mofli123's picture
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Lovely! In Spain they have a similar dish made with Swiss chard, pine nuts and raisins so I've added some seedless raisins to the recipe (a few minutes before the end of cooking so that they become juicy). Delicious and good-for-you to boot!

leminoufou's picture
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Loving it! I don't have sherry vinegar around some I use lemon or balsamic instead.

hlnharrison's picture
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Made this on Christmas Day to go with the turkey. It went down so well I made it again on New Years Day to accompany beef wellington. My 80 year old mother who professes not to like spinach enjoyed it cooked this way.

bethocallaghan's picture

Really yummy.

janbomyers's picture
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The kale version of this was a huge hit with everyone. A great way of jazzing up the kale in the veg box!

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