Field of Greens Wilted Spinach with Lemon & Pine Nuts
Yield
2 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | bunch |
spinach
|
|
| ¼ | tablespoon |
olive oil, extra-virgin
|
|
| ¼ | each |
garlic cloves
|
|
| ½ | teaspoon |
lemon juice
|
|
| ¼ | tablespoon |
pine nuts
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.3 | bunch |
spinach
|
|
| 3.8 | ml |
olive oil, extra-virgin
|
|
| 0.3 | each |
garlic cloves
|
|
| 2.5 | ml |
lemon juice
|
|
| 3.8 | ml |
pine nuts
toasted |
|
Directions
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.
Heat oil in large sauté pan over medium-heat.
Add garlic and lemon juice.
Sauté for 1 minute. Turn heat to high. Add spinach, ¼ teaspoons 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.
Serve immediately.
