Spinach with Pecans

Spinach with Pecans

13 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Lisa-Michelle Boucher
Recipe by  Lisa-Michelle Boucher

“An easy to make, nutty version of this vegetable.”

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Adjust Servings

Original recipe yields 4 servings



  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 (13)

Rate This Recipe


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!



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.



This was very quick and easy. My husband was hoping it would have a stronger pecan flavor.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Spinach Salad with Peaches and Pecans


next recipe:

Easy Spinach Souffle