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Spinach with Pecans

Spinach with Pecans

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Lisa-Michelle Boucher

Lisa-Michelle Boucher

An easy to make, nutty version of this vegetable.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 57 kcal
  • 3%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a medium saucepan over medium heat, and saute the onion until tender. Stir in the spinach and water, and cook until wilted. Mix in the pecans, and continue to cook and stir until warm.
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Reviews

tanya
25

tanya

1/27/2009

I haven't made this particular recipe but I have been making one similiar to it. I read the reviews and a lot said it was too oniony and not enough pecan. I actually use more onion and spinach but instead of chopping the onion and only cooking til tender, I caramelize the sliced onions first with butter or olive oil and a pinch of sugar. Then add the spinach, omit the water, then add pecans. The sweetness of the caramelized onions works really well with the nutty flavor of pecan and the spinach absorbs both flavors. My 2 yr old and 4 yr old love to eat their spinach this way!

TERESA_C
13

TERESA_C

3/5/2005

this tasted really good but made as is it would only serve 2 and is pretty onion-y. I would recommend doubling the amount of spinach and leaving the other measurements the same. This would make a wonderful "bed" for sauted chicken breast.

RELUCTANTCHEF
7

RELUCTANTCHEF

4/24/2006

We loved this recipe! I omitted the onions and substituted whole garlic cloves like Carraba's does (I think I spelled that right). Look out Popeye!

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