SAUTéED SPINACH WITH PECANS AND GOAT CHEESE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Sautéed Spinach with Pecans and Goat Cheese image

Categories     Cheese     Goat Cheese     Pecan     Spinach

Yield serves 6

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
1 medium red onion (about 8 ounces), halved and thinly sliced
1 1/4 pounds baby spinach
2 tablespoons sherry vinegar
1/2 cup coarsely chopped pecans
1/4 cup soft goat cheese (about 2 ounces), crumbled

Steps:

  • Heat oil in a large skillet over medium heat until hot but not smoking. Add onion; cook, stirring occasionally, until onion has softened, about 5 minutes. Add spinach; cook, tossing, until spinach has started to wilt, about 2 minutes. Transfer to a serving platter.
  • Add vinegar to skillet, and heat 5 seconds. Drizzle over spinach and onion. Sprinkle with pecans and goat cheese. Gently toss. Serve immediately.
  • FIT TO EAT RECIPE
  • (Per serving)
  • Calories: 195
  • Fat: 14g
  • Cholesterol: 4mg
  • Carbohydrate: 16g
  • Sodium: 216mg
  • Protein: 5g
  • Fiber: 6g

There are no comments yet!