Sauteed Spinach and Arugula with Pine Nuts and Goat Cheese

by Jenn on August 26, 2009

in Diabetic Friendly,Gluten Free,Vegetarian

This was a very simple vegetable dish that I concocted as another one of those “need to use up everything in our fridge before we move” dishes.  Since I had fresh spinach, arugula, and goat cheese on hand, I decided to combine them with some fried pine nuts to create a tasty side dish.  The spinach and arugula was leftover from my last farmer’s market purchase (Oh, how I am going to miss that farmer’s market so much!).  I love arugula.  Besides just being an awesome word to say (did you notice how smoothly “arugula” just rolls off of your tongue?), it adds an incredible bite to infuse a bit more complexity to your standard sauteed spinach dish.  And the fried pine nuts were just awesome.  I loved how the goat cheese instantly melted into the spinach and arugula for a creamy rich melt in your mouth feel.

This dish was great for highlighting some of my favorite summer greens.  I am not ready for fall yet, and am still grasping on to what is left of summer’s bountiful fresh green veggies!  Once it gets a bit cooler though, I can tell it won’t take long to be craving pumpkins and apples again :)

Also submitted to – Friday Foodie Fix


4 tbs. olive oil
1/2 cup pine nuts
2 tbs. olive oil
1/2 lb. fresh spinach
1/4 lb. fresh arugula
salt & pepper to taste
some spoonfuls of goat cheese (around 1 oz. per serving)

1. Heat up 4 tbs. olive oil in a very small pan (so there is some depth to the olive oil).  Once hot (say heat on medium), add in pine nuts, and let fry for a couple of minutes until golden brown.  Then transfer them using a slotted spoon to a separate bowl so that they don’t keep frying in the oil because the oil will still be hot even after you remove the pan from the burner.  Once cooled a little bit, lay them out on a paper towel to soak up some of the excess oil.
2. In a large skillet,  heat up 2 tbs. olive oil (medium high heat), and add in spinach and arugula (you may need to do this in batches depending on the size of your pan), and saute until wilted.  Add in salt and pepper to taste.
3. To serve, toss spinach/arugula with pine nuts and add in some spoonfuls of goat cheese.



The Novice Chef August 26, 2009 at 3:38 am

I love Spinach. I love Arugula. I love Pine Nuts. I love Goat Cheese. Guess that means I am making this ASAP! :-) Looks delicious!

Molly Jean August 26, 2009 at 3:54 am

Don’t you just love a good farmer’s market?! I wish they were all year round. One summer is NOT enough!

This could never be just “side dish” to me. I could make this into an entire meal. It looks absolutely delicious.

Josie August 26, 2009 at 1:10 pm

Some of my favorite ingredients ever – I can’t wait to make this! Such a pretty picture, too!

Ariane August 26, 2009 at 4:28 pm

Do you think this would work well with Chard? I have a bit of overgrowth going on in the garden…..

Jenn August 26, 2009 at 4:30 pm

I bet this could totally work with chard….if you try it let me know how it comes out!

Valérie August 26, 2009 at 4:49 pm

I love every single ingredient in this recipe! I’ve never considered cooking arugula (I always eat it raw), but I can’t see why not.

My neighbourhood farmer’s market is still around (they stay until Halloween, for the pumkins), but I’m dreading the day they pack up.

elly August 27, 2009 at 6:35 pm

Yum, looks great! I love making my greens with pine nuts, and goat cheese is always a welcome addition. :)

Ariane September 8, 2009 at 10:53 am

Tried this last week with rainbow chard and spinach. I also had some garlic and ginger lying around and our main course was going to be kinda plain, so those got tossed in. Worked out great.

Delia October 19, 2009 at 12:47 am

HOLY CRAP Jenn, this looks absolutely amazing!!!!!!!!!!!!!!! How do you do it?!?!?

Dan Pedersen October 27, 2009 at 5:56 pm

Ah, great take on the usual satueed spinach! A dash of white wine to deglaze a bit I think would make a good addition to the goat cheese tartness.

Bobbi Walters January 6, 2012 at 8:00 pm

Did anyone make this or just planning to make it?

Jenn January 7, 2012 at 9:39 am

I made this when I posted it here on Jenn Cuisine – if you have any questions feel free to ask :)

Laura G March 13, 2012 at 7:41 pm

Made this last night. AWESOME.

Jenn March 13, 2012 at 10:43 pm

Oh thanks! So glad you enjoyed it!

Carrie October 5, 2012 at 3:22 am

Do you know about how many calories this is?? It sounds delicious!!!

Jenn October 5, 2012 at 10:49 am

Hi Carrie – Unfortunately I do not, but if there is an online nutrition calculator that you like to use, the ingredients are generic enough you should be able to input them to get a rough estimate…

Mike October 30, 2012 at 2:08 am

I used slivered almonds, a touch of white wine and feta – Very nice !!

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