Persian-Style Spinach with Mint and Walnuts

Preparation info

  • Serves


    • Difficulty


Appears in

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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.


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



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