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Field of Greens Wilted Spinach W/ Lemon and Pin

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Diabetic, Salads, Vegetables, Vegetarian 1 Sweet ones

INGREDIENTS

1/4 lg Bunch spinach; =OR=- ABOUT
3 c Spinach;
1/4 tb Extra virgin olive;
1/4 cl To 2 cl garlic; peeled & finely chopped
1/2 ts Fresh lemon juice;
1/4 tb Pine nuts; Toasted

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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