Wilted Spinach with Garlic and Pine Nuts
This vegetarian dish is delicious by itself as a side, or as an entree served on a bed of fettuccine or linguine with freshly grated Parmesan cheese and a diced Roma tomato on top.
Preparation time: 15 minutes
Cook time: 15 minutes
Yield: 4 servings
1/4 cup pine nuts
1 large bunch spinach (about 1 pound)
1 tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Place the pine nuts in a dry skillet and cook over low heat for several minutes until the nuts are browned, about 4 minutes. Stir frequently and watch carefully to prevent burning. Remove from the pan and set aside.
Wash the spinach well and remove the stems. Set aside (do not spin dry; leave it wet).
In a large skillet, heat the olive oil. Add the garlic, salt, and pepper and cook over medium heat for a minute or two, until the garlic is slightly softened and the ingredients are mixed.
Add the spinach, tossing it with the oil and garlic seasoning. Cover and cook over medium heat for about 1 minute or until all the leaves are wilted.
Add the pine nuts and toss with the spinach. Arrange the spinach on individual plates or in a serving bowl.
Per serving: Calories 90 (From Fat 72); Fat 8g (Saturated 1g); Cholesterol 0mg; Sodium 260mg; Carbohydrate 2g (Dietary Fiber 9g); Protein 4g.