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Recipe Connection: Wilted Spinach Salad

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by , health and fitness expert

  • 1/4 lg bunch spinach or 3 cups spinach
  • 1/4 tb extra virgin olive oil
  • 1/4 clove to 2 clove garlic, peeled amp finely chopped
  • 1/2 tsp fresh lemon juice
  • 1/4 tbspn pine nuts, toasted

  1. Sort throught spinach, discarding stems and bruised or yellow leaves.
  2. Wash spinach in plenty of cold water;
    if sandy, wash the second time, then spin dry. (or dry on paper toweling--water left on the leaves will help it to wilt quickly.)
  3. Heat oil in large saute pan over medium-heat. Add garlic and lemon juice. Saute for 1 minute.
  4. Turn heat to high. Add spinach, 1/4 tsp salt, and a few pinches of pepper.
  5. Wilt spinach, tossing with tongs to coat leaves with hot oil and garlic.
  6. Toss in pine nuts. Add more salt and pepper to taste
  7. Serve immediately.

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.

Nutrition Facts:

The oil is an essential part of your diet, and will--in this quantity--help you be lean. This meal equals one serving of vegetables, and one serving of fat.

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