Spinach with onions & pine nuts

Contains pork – recipe is for non-Muslims only
Jazz up a bag of spinach with caramelised onions and the crunch of pine nuts

  • Prep:5 mins
    Cook:20 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 203
  • fat 16g
  • saturates 6g
  • carbs 9g
  • sugars 7g
  • fibre 0g
  • protein 7g
  • salt 0.73g


  • 1 tbsp olive oil
  • 2 large onions, thinly sliced
  • 50g butter
  • 50g pine nuts
  • 2 garlic cloves, crushed
  • grating of nutmeg
  • 1 tbsp sherry vinegar
  • 2 x 500g bags spinach


Try it with winter greens
TASTY KALE WITH BACON Follow the recipe to the end of step 1, adding 8 rashers chopped streaky bacon to the pan with the pine nuts. Trim and shred 800g kale, then boil in salted water for about 4 mins until just tender. Drain, season generously, then toss with the tasty onion mix.


  1. Heat the oil in a large, deep pan. Add the onions, cover, then gently fry for 15 mins until soft and almost transparent. Add the butter and pine nuts, turn up the heat, then fry for 5 mins more or until the onions are dark golden. Stir in the garlic, grate in a little nutmeg, then fry for 1 min. Splash in vinegar.

  2. Meanwhile, heat the largest pan you have until very hot. Throw in half the spinach, cover for 20 secs, then stir until just wilted. Tip into a colander set over a bowl, then repeat with the second bag of spinach.

  3. To serve, toss the cooked spinach into onion mix and season generously.

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