Sautéed Wild Spinach with Toasted Pine Nuts and Goat Cheese
by Genevieve Jacobs
This is my favorite way to enjoy wild spinach. Gather enough wild spinach to serve as many people as you like, keeping in mind that it will become dense when cooked, similar to cultivated spinach. I like to include lots of tender stems as well as the leaves. Wash gathered spinach by swishing around in a few inches of water. Drain and coarsely chop. Toast some pine nuts in a dry sauté pan, taking care not to burn: set aside.
Melt enough butter, olive oil, or a combination in the sauté pan to coat the clean leaves and stems. Add the wild spinach, turning frequently until coated with the oil/butter. Continue to turn as leaves wilt and stems become tender; when pan becomes dry, add a few tablespoons water to prevent burning; this further helps to steam leaves and stems. At the end of cooking (5-6 min), add salt & pepper to taste; I like to add some spicy minced garlic in as well.
For a vegetarian entrée, top a grilled Portobello mushroom with the spinach, and sprinkle with toasted pine nuts and goat cheese. As a side, serve the spinach, pine nuts, and goat cheese alongside a juicy steak or grilled chicken.