|¼ large||Bunch spinach; =OR=- ABOUT|
|¼ tablespoon||Extra virgin olive;|
|¼ clove||To 2 cl garlic; peeled & finely chopped|
|½ teaspoon||Fresh lemon juice;|
|¼ tablespoon||Pine nuts; Toasted|
Sort throught spiach, discarding stems and bruised or yellow leaves.
Wash spinach in plenty of cold water; if sandy, wash the second time, then spin dry. (or dy 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, ¼ ts 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 DISIRED.
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