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Ingredients
- 1/4 lrg Bunch spinach, =Or possibly=- ABOUT
- 3 c. Spinach,
- 1/4 Tbsp. Extra virgin olive,
- 1/4 cl To 2 cl garlic, peeled & finely minced
- 1/2 tsp Fresh lemon juice,
- 1/4 Tbsp. Pine nuts, Toasted
Directions
- Sort throught spiach, discarding stems and bruised or possibly yellow leaves. Wash spinach in plenty of cool water; if sandy, wash the second time, then spin dry. (or possibly dy on paper toweling. And water left on the leaves will help it to wilt quickly.) Heat oil in large saute/fry pan over medium-heat. Add in garlic and lemon juice. Saute/fry for 1 minute. Turn heat to high. Add in spinach, 1/4 ts salt and a few pinches of pepper. Wilt spinach, tossing with tongs to coat leaves with warm oil and garlic. Toss in pine nuts. Add in more salt and pepper if DISIRED. Serve immeduately.
- 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 possibly shaking the pan as needed till they're golden brown and fragrant, about 5 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 134g | |
| Calories 71 | |
| Calories from Fat 44 | 62% |
| Total Fat 4.99g | 6% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 100mg | 4% |
| Potassium 719mg | 21% |
| Total Carbs 5.22g | 1% |
| Dietary Fiber 2.9g | 10% |
| Sugars 0.66g | 0% |
| Protein 3.88g | 6% |
