"Field Of Greens" Wilted Spinach W Lemon And Pine Nuts Recipe
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Ingredients : "Field Of Greens" Wilted Spinach W Lemon And Pine Nuts Recipe
3 cups spinach
1/4 tbsp extra virgin olive
2 cloves garlic, minced
1/2 tsp fresh lemon juice
1/4 tbsp pine nuts, toasted
Sort through spinach, discarding stems and bruised or yellow leaves. Wash
spinach in plenty of cold water; if sandy, wash the second time, then spin
dry. (or dry on paper toweling. And water left on the leaves will help it
to wilt quickly.) Heat oil in large saute pan over medium-heat. Add garlic
and lemon juice. Saute for 1 minute. Turn heat to high. Add spinach, 1/4
teaspoon salt and a few pinches of pepper. Wilt spinach, tossing with
tongs to coat leaves with hot oil and garlic. Toss in pine nuts. Add more
salt and pepper if Desired. Serve immediately.
TO TOAST PINE NUTS: The nuts can burn quickly, so keep eye on the pan.
Place nuts in dry skillet and toast them over very low dry skillet and
toast them over very low heat, stirring or shaking the pan as needed until
they're golden and fragrant, about 5 minutes.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
Source: "Fields of Greens" Cookbook and appeared in the San Diego Union on
this day, May 12, 1994 Brought to you and yours via Nancy O'Brion and her
Meal-Master
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