Blue cheese adds a distinctive flavoring to this dish of sauteed fresh spinach. Half of the cheese is stirred right into the frying pan and melts to form a delectable sauce for the greens. The remainder is crumbled and used along with chopped hazelnuts as a garnish. Goat cheese can be substituted for the blue with delicious results.


  • 3 tbsp olive oil
  • 18 oz pre-washed fresh baby spinach
  • 3 oz blue cheese, crumbled, or creamy goat cheese (see market note)
  • Kosher salt (optional)
  • 4 tsp coarsely chopped hazelnuts


1. Heat the olive oil in a large, heavy frying pan set over medium-high heat. When the oil is hot, add one-third of the spinach and stir constantly until the spinach begins to wilt. Add another third and stir again until it wilts, then repeat with the remaining spinach. This whole process should take about 4 minutes. (The spinach can be sauteed 30 minutes ahead; leave uncovered at room temperature. Reheat over medium heat until hot.)

2. Remove from the heat, and if any liquid has accumulated in the pan, carefully pour it off and discard. Add half of the cheese to the spinach, and stir a few seconds just until the cheese begins to melt. Taste and season with salt. Divide the spinach into 4 servings and garnish each with a sprinkle of the remaining blue cheese and the chopped hazelnuts.

MARKET NOTE: If using blue cheese, Bleu d'Auvergne works particularly well. If using goat cheese, a creamy variety is the best choice.

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Submitted 10/6/11.
Source: Sunday Roasts by Betty Rosbottom
Submitted By: b smith

Sauteed Spinach with Blue Cheese and Hazelnuts