INGREDIENTS

INSTRUCTIONS

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, 1/4 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. 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 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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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