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.