Wednesday, February 4, 2009

Wilted Spinach with Pecans

Wilted Spinach is my favorite vegetable dish. Sometimes, I will eat it as the entrée. It is fast, healthy and cheap.

1 lbs. Spinach
2 c. Water
1/2 tbs Extra Virgin Olive Oil
1/2 tbs Butter
1/2 tbsp. no-salt seasoning
1/2 c. Pecans
Dash of Kosher Salt

Makes about 4 servings (we like a lot of spinach).

I have left the seasoning up to you, but I usually use a salt-free garlic-herb blend.

This takes no time at all, (except toasting the pecans) so if you are serving it as a side dish, wait until everything else is cooked and your diners are ready to eat before you start.

Toast the pecans. I literally toast them in the toaster oven until they just barely start to smell good. You do not want to over-do this because burnt pecans are terribly bitter.

Heat the water, oil, butter and seasoning on high heat in a big soup pot or a large round saute pan, until it boils. Turn the heat to medium and dump the cleaned spinach leaves in. Use tongs to turn the leaves gently. Keep turning them until they are just wilted and dark green, and warmed throughout. Remove from heat and dump the whole thing in a colander. You can save the broth and use for soup if you want.

Squeeze out as much water as you want. Place it on your plate and add a dash of Kosher Salt and top with the Pecans. Serve. Enjoy.


  1. this is darn tasty... as a side, or as the whole meal! thanks for posting the recipe...

  2. I have had a love affair with spinach for years.

    I may have to cook and photograph this.
    You can bet my 16 year old boy won't eat it.
    Good I say.

    More for me.

    Love the pecan twist.