Sayur lodeh, another name for this meal, is a vegetable medley with tempeh as the main ingredient and coconut milk on top. Vegetables in season can be added to this traditional dish. Serving with rice.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
Ingredients
- 3 pounds spinach, rinsed
- 2 teaspoons olive oil
- 2 tablespoons toasted pine nuts
- 1 teaspoon minced garlic
- freshly ground black pepper
Instructions
- Wash spinach, but allow the water to cling to the leaves. Cook spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
- Heat oil in a skillet over medium-high heat. Add spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.
Reviews
This makes a lot of spinach and you need to work in several batches, even in the largest of pans. Note that 3 pounds of spinach is 6 bags. I now see why you wilt it first before actually sauteing in oil. Given the large amount of spinach, I feel you definitely need more oil, pine nuts and garlic. At least 1 tablespoon of oil, and double the pine nuts and garlic. The spinach also comes out pretty bland – salt is really needed to bring out the flavors.
This is great recipe. Years ago I talked a Chef at Tio Pepe’s in Baltimore out of a similar recipe it was sauteed spinach & pine nuts in olive oil with a sprinkle of SUGAR & wine vinegar stirred in while cooking. I like that one still AND this one.
loved it! I also added a little ginger to it. It was fabulous, easy to make and very crunchy and tasty!
I make it over & over
I absolutely love this recipe 🙂 Simple, quick and delicious! I mean, fresh spinach, garlic, bacon and toasted pine nuts ? What’s NOT to love? I did use extra olive oil because the amount called for just wasn’t enough.
I added sun-dried tomatoes and dried cranberries!
Just what I expected. Garlicky and delicious! I added extra pine nuts. Yum!!
I’m sorry, but this didn’t work for us. My hope for dishes combining seemingly disparate elements is that the resulting flavor will be surprising and delightful; this was edible, but tasted like . . . Spinach, apples, and pine nuts. No surprise. The irony is that, left n cooked with a bit of blue cheese on top, this would be one of my favorite salads, but sautéing it just didn’t do anything for us. Thanks, though!
Hmmm, just two teaspoons of olive oil for three pounds of spinach doesn’t seem nearly enough to me. I just drizzle, but I know I use considerably more. This was the first time I added pine nuts, which I toasted in the microwave, and I don’t think they did anything to improve this.
Wonderful!!! I used almonds instead of pine nuts and even the kids loved it
Very good!
It’s amazing how much spinach reduces. I cut this recipe to serve one, and ended up using the full 1 pound bag. Granted, this was the only side to my small steak, but it seemed like a normal serving side for a veggie. Anyway, this is delicious.
I added a bit of salt, and a splash of balsamic vinegar. I think that some freshly grated parmesan would go wonderfully. This is a very good base recipe, and is very versatile.
Very good. A nice way to use up lots of spinach fast. We served this as a side with lasagne, and sprinkled a bit of romano and parmesan on top. Thanks for sharing a simple and tasty recipe!
Great over pasta!
This was really good, I even forgot to toast my pine nuts which I’m sure would have made it much better! I only suggest adding a bit of fresh nutmeg, it gives it a little something extra!
I personally did not like this, they did not blend nicely
I love spinach and pine nuts. This recipe is delicious! My kitchen smelled great after making it.
We thought this was a good recipe. We followed the directions and just reduced the olive oil a bit. We will probably make this again.
Very good.. might add some spices for more flavor..
Very good and easy to make. Great with chicken breasts.