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"Field of Greens" Wilted Spinach Salad Recipe
Serves 4
Ingredients: 1/4 large bunch spinach
3 cups spinach
1/4 tbsp extra virgin olive
1/4 to 2 cloves garlic, peeled and finely chopped
1/2 tsp fresh lemon juice
1/4 tbsp pine nuts, toasted
Instructions: 1. Sort throught spinach, discarding stems and bruised or yellow leaves.
2. Wash spinach in plenty of cold water; if sandy, wash a 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.
4. Add garlic and lemon juice.
5. Saute for 1 minute.
6. Turn heat to high.
7. Add spinach, 1/4 tsp salt and a few pinches of pepper.
8. Wilt spinach, tossing with tongs to coat leaves with hot oil and garlic.
9. Toss in pine nuts.
10. Add more salt and pepper if desired.
11. Serve immeduately.
To toast pine nuts:
The nuts can burn quickly, so keep eye on the pan.
1. Place nuts in 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.
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