Sautéed Spinach with Sun-Dried Tomatoes and Pine Nuts
A vibrant side dish of wilted spinach with tangy sun-dried tomatoes and toasty pine nuts, perfect for keto plate pairings. This mediterranean-inspired keto (low-carb) ready in about 10 minutes pairs (280g, packed) fresh spinach, olive oil, pine nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 10 oz (280g, packed) fresh spinach
- 2 tbsp olive oil
- 2 tbsp (oil-packed, drained) sun-dried tomatoes
- 1 tbsp pine nuts
- 1 clove (minced) garlic
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add pine nuts and toast for 2 minutes until golden, stirring constantly to prevent burning.
- Step 2: Add sun-dried tomatoes and minced garlic to the skillet, sautéing for 1 minute until fragrant. Add spinach and toss until wilted, about 2 minutes.
- Step 3: Stir in remaining 1 tbsp olive oil, salt, and black pepper. Cook for 1 minute more until spinach is tender but still vibrant green, stirring gently to avoid crushing leaves.
- Step 4: Transfer to a serving dish immediately. Serve warm as a side with any keto main.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Spinach with Sun-Dried Tomatoes and Pine Nuts take to make?
Total time is about 10 minutes (5 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Spinach with Sun-Dried Tomatoes and Pine Nuts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (280g, packed) fresh spinach from drying out.
Can I substitute ingredients in Sautéed Spinach with Sun-Dried Tomatoes and Pine Nuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Spinach with Sun-Dried Tomatoes and Pine Nuts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Spinach with Sun-Dried Tomatoes and Pine Nuts low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
