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Epicurious

Sautéed Spinach with Pecans and Goat Cheese

In this heart-healthy wilted salad, the spinach contributes folate, and pecans help lower LDL (“bad”) cholesterol.

Recipe information

  • Yield

    serves 6

Ingredients

2 tablespoons extra-virgin olive oil
1 red onion, halved and thinly sliced
1 1/4 pounds baby spinach
2 tablespoons sherry vinegar
3/4 cup pecans, toasted (page 53) and coarsely chopped
1/4 cup crumbled fresh goat cheese (about 2 ounces)

Preparation

  1. Step 1

    Heat oil in a large skillet over medium. Cook onion, stirring occasionally, until softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.

    Step 2

    Add vinegar to skillet, and heat for 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese, and gently toss to combine. Serve immediately

  2. nutrition information

    Step 3

    (Per Serving)

    Step 4

    Calories: 175

    Step 5

    Saturated Fat: 2.6g

    Step 6

    Unsaturated Fat: 10g

    Step 7

    Cholesterol: 4.3mg

    Step 8

    Carbohydrates: 13g

    Step 9

    Protein: 5g

    Step 10

    Sodium: 186mg

    Step 11

    Fiber: 5.6g

Power Foods
TagsSpinachLeafy GreensVegetablePecanNutGoat CheeseCheeseDairyMainSideLunchDinnerVegetarianQuickEasyWeeknight Meals5 Ingredients or Fewer30 Minutes or LessSauteCookbooks
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