Home » Recipes » Wilted Spinach with Lemon and Pine Nuts
1 large bunch spinach, about 12 cups leaves
1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
2 teaspoons lemon juice
1/2 teaspoon fine sea salt, divided
1/4 teaspoon ground black pepper
1 tablespoon pine nuts, toasted
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 skillet over medium-high heat. Add garlic and lemon juice and cook until fragrant, about 1 minute. Turn the heat to high and add the spinach, 1/4 teaspoon salt and 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 serve immediately.
Per Serving:70 calories (50 from fat), 5g total fat, 0.5g saturated fat, 360mg sodium, 4g carbohydrates, (2 g dietary fiber, 1g sugar), 3g protein.
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