Spinach Sauté With Roasted Garlic and Pine Nuts Spinach Sauté With Roasted Garlic and Pine Nuts

Author: Canadian Living

If the garlic is roasted in advance, this iron-rich side dish can be made while the hens are resting. It may seem like a large amount of spinach, however, it will wilt dramatically when cooked.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2012



Trim top off garlic to expose cloves. Place, cut side up, on square of foil and drizzle with 2 tsp of the oil; seal package. Roast in 350ºF (180ºC) oven until tender, about 50 minutes.

Let cool enough to handle; squeeze out cloves. (Make-ahead: Refrigerate in airtight container for up to 4 days.)

In large skillet or wok, heat 2 tsp of the remaining oil over medium heat; cook pine nuts, stirring frequently, until light golden. With slotted spoon, transfer to large bowl; add garlic.

In same skillet or wok, heat remaining oil over medium-high heat; stir-fry one-third of the spinach at a time until wilted, about 1 minute. Scrape into bowl with garlic. Toss with salt and
pepper. (Make-ahead: Cover and keep warm for up to 30 minutes.)

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 130 mg
  • Sugars 1 g
  • Protein 3 g
  • Calories 84.0
  • Total fat 7 g
  • Potassium 425 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g


  • Iron 24.0
  • Folate 55.0
  • Calcium 11.0
  • Vitamin A 86.0
  • Vitamin C 15.0
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Spinach Sauté With Roasted Garlic and Pine Nuts