Joyce Goldstein

Persian-Style Spinach with Mint and Walnuts

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

top 1000Back to Square One: Old-World Food in a New-World Kitchen

Back to Square One

By Joyce Goldstein

Published 1992

  • About

Traditionally, this cooked spinach is served as a salad at room temperature, but there’s no reason you can’t serve it hot as a vegetable.

Ingredients

  • 2 pounds fresh spinach
  • 3 tablespoons mild olive oil or unsalted butter

Method

Procedure

Trim the tough stems from the spinach. Coarsely chop the leaves and wash carefully in 2 or 3 changes of water to remove all sand. Drain.

Heat the oil or butter in a very large sauté pan or skillet over medium heat. Add the onion and cook 5 minutes. Add the garlic and the spinach leaves and cook in their own moisture, stirring often, until the spinach wilts, about 4 m