Reviewed: Aug. 17, 2012

I thought this was absolutely DELICIOUS. I could make this again and again -- all of the ingredients are things I love that I always have around the house. My guests thought the balsamic overpowered it a bit too much and thought the entire thing was a little too intense. I thought it was great, and maybe next time they're over, I'll dial down the garlic and balsamic.

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Reviewer:

robingoblin

Reviewed: May 9, 2012

easy and delicious!!

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Reviewer:

karen1960

Cooking Level: Intermediate

Living In: Crestwood, Kentucky, USA

Reviewed: Apr. 10, 2012

The balsamic vinegar overpowers everything, and there's entirely too much dressing for such a small amount of spinach.

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Reviewer:

AmnesiaLab

Reviewed: Apr. 8, 2012

The recipe has potential, but I agree with other reviewers - there is way to much dressing for the amount of spinach it calls for. With modifications, I think it could be great, but as written the dressing is overpowering, and the balsamic overwhelmed the taste of the spinach. If we make this recipe again, we will modify the ingredients.

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Reviewer:

KRISTI

Cooking Level: Expert

Home Town: Billings, Montana, USA

Living In: Duvall, Washington, USA

Reviewed: Aug. 16, 2011

Surprisingly good (especially considering I don't like spinach or balsamic vinegar). We use 1 pound of baby spinach for four people and serve as a side dish. Once it cooks down one pound of spinach is perfect for the measurements listed here (I barely use any oil though). To make everything go a bit faster: don't bother steaming and, instead, wilt the spinach in the same pan you used to saute the garlic with the olive oil, lemon, balsamic vinegar, salt, and pepper. Then turn off the heat, add the spinach, and cover for roughly 5 minutes so that the spinach wilts. Toasted pine nuts are a nice addition.

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Reviewer:

Aevida

Cooking Level: Intermediate

Reviewed: Jul. 26, 2011

Used only about 1/2 the sauce - plenty and forgot the pine nuts. Good, simple, easy.

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Reviewer:

Daymon

Reviewed: Jul. 13, 2011

I was surprised at how well it turned out. I used fresh minced garlic and walnuts instead of pine nuts. I've honestly never made fresh spinach like this, so when I filled the pot and it shrank down, I was like dang and ended up using all the box of spinach haha

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Reviewer:

brewawinningplan

Cooking Level: Beginning

Living In: Dallas, Texas, USA

Reviewed: May 19, 2011

I'm not a fan of this...the dressing wasn't right and the measurements seemed off. I had a few bites.

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Reviewer:

whitmiami

Reviewed: May 9, 2011

This was my first time making wilted spinach and it came out heavenly with some changes. The amount of sauce is WAY too much and I used a whole 6oz bag of spinach and I dumped 90% of it out and there was still plenty. I used fresh minced garlic, and omitted the pine nuts because I just wanted it without them. I also added about 2 tablespoons of soy sauce trying to emulate my favorite sushi place. This is really amazing and will be eaten several times a week!! Also, don't be afraid to use more than just a pinch of pepper :)

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