Reviewed: Jun. 18, 2009

Very good. A nice way to use up lots of spinach fast. We served this as a side with lasagne, and sprinkled a bit of romano and parmesan on top. Thanks for sharing a simple and tasty recipe!

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Tracy X

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

Great over pasta!

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Christine U.

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Reviewed: Dec. 30, 2008

This was really good, I even forgot to toast my pine nuts which I'm sure would have made it much better! I only suggest adding a bit of fresh nutmeg, it gives it a little something extra!

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ElizabethLeigh

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: Oct. 5, 2008

I personally did not like this, they did not blend nicely

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Pamela

Cooking Level: Expert

Home Town: Fairless Hills, Pennsylvania, USA

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Reviewed: Jun. 22, 2008

I love spinach and pine nuts. This recipe is delicious! My kitchen smelled great after making it.

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KBlockowitz

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Reviewed: May 23, 2008

We thought this was a good recipe. We followed the directions and just reduced the olive oil a bit. We will probably make this again.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Mar. 8, 2008

Very good.. might add some spices for more flavor..

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fabfa

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2008

Very good and easy to make. Great with chicken breasts.

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Asterix

Cooking Level: Expert

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Reviewed: Jan. 7, 2008

Thank you! I added raisins after reading the other reviews. This was fast and perfect!

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PalmSunChild

Cooking Level: Expert

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Reviewed: Dec. 27, 2007

I know I didn't follow the exact recipe but I can only imagine the original's results are just as delicious. I used Garlic Gold brand Meyer Lemon Vinaigrette instead of the oil/garlic and also added grape tomatoes sliced in half when I added the wilted spinach to the skillet with the heated oil. WOW, so easy and so delicious. I served it with toasted baguette slices and brie for a quick meal. This is my new recipe to impress friends and family with.

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MN Hot Dish

Cooking Level: Beginning

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 24, 2007

This dish was excellent! Truly simple and delicious! But I confess - after reading the directions, I ignored them (two steps??). I also didn't measure or time anything properly, but no matter - this couldn't go wrong unless you have the heat too high. My simplified version: Saute the garlic (and a julienned red pepper) in the oil (just until the pepper slightly loses its brightness). Add the damp spinach and stir to wilt, then add pine nuts, salt and pepper. Cook until you're happy with the consistency by simmering a few minutes longer at med-high to reduce any extra liquid. I sprinkled each serving with a scant tsp of finely grated mild cheese, and this was fabulous. I added the red pepper for a little extra flavour and a bit of visual pop. Definitely a keeper, and most likely a regular dish in our house from now on. Thanks for sharing!!

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Phrizzie

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Reviewed: Jun. 9, 2006

I'm on phase one of south beach and this is a great recipe as it is or as a base to try other things. I changed the olive oil to Brummel and Brown spread (I like my foods to taste rich) and added an additional tbsp in which I cooked one 1/2 cup of chopped shrimp, 1/4 tsp of fresh lemon juice, toasted the pine nuts and great! Thanks for a wonderful recipe

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JESSIEMOO

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Reviewed: Feb. 23, 2006

You can't go wrong with spinach and pine nuts.

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Stephanesia

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 4, 2005

I just made the recipe this evening and really love it. I made a couple of alternatives: After cooking the spinach, I quickly placed it into a collander to 'press' the excess water out. I then returned the original pan back on the stove (why use two pans?), heated the oil and added all the ingredients at once; I also added a little kosher salt. I will definitely make this again.

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HANGININTHERE

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Dec. 15, 2004

This is my favorite way to prepare spinach. I add golden raisins and salt to this recipe. If you are looking to cut down the fat, it is delicious without the pine nuts, too. (In which case I strongly encourage the raisins.)

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JOHNNYAWESOME

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Reviewed: Mar. 7, 2004

This was better once I reduced the amount of spinach and upped the pine nuts. Also added salt, black pepper, golden raisins and a splash of balsamic vinegar. My husband liked it but I just thought it was ok. Don't plan on making this one again.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Feb. 22, 2004

Very bland.

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VUCN

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Reviewed: Feb. 21, 2004

When I come across a recipe that gets my 2 year old to eat spinach...then it's a keeper. I used sesame seeds instead of pine nuts and added a splash of soy sauce. It was delicious.

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JOSIE

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2004

very good.....just needed to add some salt

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CUTIEARMYWIFE23

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: Sewickley, Pennsylvania, USA

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Reviewed: Dec. 30, 2003

I've made a similar recipe before with one variation: I toast the pine nuts in the oven before adding them to the spinach and garlic...everybody loves it!

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ROCKY57

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