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The original recipe calls for zucchini, but I still had some yellow squash in my garden, so I used that instead and the recipe was delicious! The pine nuts add so much flavor!

Inspired by Sarah’s Key

Prep Time: 10 minutes      Cook Time: 15 minutes     Servings: 6

Spinach and Squash with Pine Nuts

Ingredients

• 1 pound of baby spinach
• 3 tablespoons of olive oil
• 3 cloves garlic, minced
• 1 – 2 teaspoons of coarse salt, to taste
• 1/4 cup pine nuts
• 2 yellow squash, sliced into rounds

Instructions

1. Wash spinach, but leave some water on the leaves.  Place in large pot over medium heat, and stir until spinach is just wilted.  Stir in 1 tablespoon of oil and salt to taste.  Keep warm.
2. In small pan, toast pine nuts over medium heat until browned.  Set aside.
3. Heat remaining 2 tablespoons of oil in large sauce pan over medium-high heat.  Saute squash rounds for a couple minutes on each side until lightly browned.
4. Drain some of the liquid from the spinach.  Place the spinach in a serving bowl.   Heap the squash in the center of spinach and top with pine nuts.

Recipe adapted from the Épinards Tombés recipe in Joan Nathan Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France (Alfred A. Knopf, 2010)

Vegetables and Sides  This post is filed under : french, jewish, vegetables  

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