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Sautéed Spinach with Pecans and Goat Cheese

Recipe information

  • Yield

    serves 6

Ingredients

2 tablespoons extra-virgin olive oil
1 medium red onion (about 8 ounces), halved and thinly sliced
1 1/4 pounds baby spinach
2 tablespoons sherry vinegar
1/2 cup coarsely chopped pecans
1/4 cup soft goat cheese (about 2 ounces), crumbled

Preparation

  1. Step 1

    Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until onion has 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 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.

  2. FIT TO EAT RECIPE

    Step 3

    (Per serving)

    Step 4

    Calories: 195

    Step 5

    Fat: 14g

    Step 6

    Cholesterol: 4mg

    Step 7

    Carbohydrate: 16g

    Step 8

    Sodium: 216mg

    Step 9

    Protein: 5g

    Step 10

    Fiber: 6g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSpinachLeafy GreensVegetablePecanNutGoat CheeseCheeseDairySideLunchDinnerVegetarianGluten FreeKetoQuickEasy5 Ingredients or FewerSauteCookbooks
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