Wilted Spinach with Lemon and Pine Nuts

Wilted Spinach with Lemon and Pine Nuts

Serves 4

The beauty of this dish is its simplicity. Fruity hot olive oil coats the spinach leaves, and a splash of lemon brightens the flavors. Remember to wilt the spinach quickly, without overcooking it.

  • 1 large bunch spinach, about 12 cups leaves
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, finely chopped
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt, divided
  • Ground black pepper
  • 1 tablespoon pine nuts, toasted
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Sort through spinach, discarding stems and bruised or yellow leaves. Wash spinach in plenty of cold water; if it's sandy, wash a second time, then spin dry.

Heat oil in a large sauté pan over medium-high heat. Add garlic and lemon juice and sauté for 1 minute. Turn the heat to high and add the spinach, 1/4 teaspoon salt and a few pinches of pepper. Wilt the spinach, tossing with tongs to coat the leaves with the hot oil and garlic. (The water left on the leaves after washing will help it to wilt quickly.) Toss in the pine nuts and add salt and pepper to taste. Serve immediately.

Nutritional Info: 
Per Serving:70 calories (50 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 360mg sodium, 4g carbohydrate (2g dietary fiber, 1g sugar), 3g protein
Special Diets: 

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