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

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.

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

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

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

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.

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!!

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

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

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.

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.)

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.

Very bland.

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.

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

Love this, but we ALWAYS add raisins (equal amount to pine nuts). Raisins, pine nuts and spinach were made to go together.

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!