Sauteed Spinach and Arugula with Pine Nuts and Goat Cheese

by Jenn on August 26, 2009

in Diabetic Friendly,Gluten Free,Vegetarian

spinach

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

{ 17 comments… read them below or add one }

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!

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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.

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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!

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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…..

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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!

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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.

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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. :)

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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.

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Delia October 19, 2009 at 12:47 am

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

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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.

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Bobbi Walters January 6, 2012 at 8:00 pm

Did anyone make this or just planning to make it?

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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 :)

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Laura G March 13, 2012 at 7:41 pm

Made this last night. AWESOME.

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Jenn March 13, 2012 at 10:43 pm

Oh thanks! So glad you enjoyed it!

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Carrie October 5, 2012 at 3:22 am

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

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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…

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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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