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Name: Field of Greens Wilted Spinach W/ Lemon and Pin
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1/4 lg Bunch spinach;; 1/4 tb Extra virgin olive;; 1/2 ts Fresh lemon juice;; 3 c Spinach;; 1/4 cl To 2 cl garlic; peeled &; 1/4 tb Pine nuts; Toasted

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INGREDIENTS

1/4 lg Bunch spinach;
1/4 tb Extra virgin olive;
1/2 ts Fresh lemon juice;
3 c Spinach;
1/4 cl To 2 cl garlic; peeled &
1/4 tb Pine nuts; Toasted

INSTRUCTIONS

Sort throught spiach, discarding stems and bruised or yellow leaves. Wash spinach in plenty of cold water; if sandy, wash the second time, then spin dry. (or dy on paper toweling. And water left on the leaves will help it to wilt quickly.) Heat oil in large saute pan over medium-heat. Add garlic and lemon juice. Saute for 1 minute. Turn heat to high. Add spinach, 1/4 ts salt and a few pinches of pepper. Wilt spinach, tossing with tongs to coat leaves with hot oil and garlic. Toss in pine nuts. Add more salt and pepper if DISIRED. Serve immeduately. 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 theyre golden and fragrant, about 5 minutes. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE Source: "Fields of Greens" Cookbook and appeared in the San Diego Union on this day, May 12, 1994 Brought to you and yours via Nancy OBrion and her Meal-Master

NOTES

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Field of Greens Wilted Spinach W/ Lemon and Pin

1/4 lg Bunch spinach;
1/4 tb Extra virgin olive;
1/2 ts Fresh lemon juice;
3 c Spinach;
1/4 cl To 2 cl garlic; peeled &
1/4 tb Pine nuts; Toasted

Sort throught spiach, discarding stems and bruised or yellow leaves. Wash  spinach in plenty of cold water; if sandy, wash the second time, then spin  dry. (or dy on paper toweling. And water left on the leaves will help it to  wilt quickly.) Heat oil in large saute pan over medium-heat. Add garlic and  lemon juice. Saute for 1 minute. Turn heat to high. Add spinach, 1/4 ts  salt and a few pinches of pepper. Wilt spinach, tossing with tongs to coat  leaves with hot oil and garlic. Toss in pine nuts. Add more salt and pepper  if DISIRED. Serve immeduately.    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  theyre golden and fragrant, about 5 minutes.    Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE    Source: "Fields of Greens" Cookbook and appeared in the San Diego Union on  this day, May 12, 1994 Brought to you and yours via Nancy OBrion and her  Meal-Master

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Nutrition

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Serving Size: 1 Sweet one (1g)
Recipe Makes: 1 Sweet ones

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.