Title: Wilted Spinach With Lemon & Pine Nuts
Categories: Diabetic, Salads, Vegetables, Vegetarian
Yield: 1 sweet ones
1/4 lg Bunch spinach -OR-
3 c Spinach
1/4 tb Extra virgin olive
1/4 cl Garlic; up to 2, peeled &
-finely chopped
1/2 ts Fresh lemon juice
1/4 tb Pine nuts; toasted
Sort through spinach, discarding stems and bruised or yellow
leaves. Wash spinach in plenty of cold water; if sandy, wash the
second time, then spin dry. (or dry 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 desired. 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.
Per serving: 1 Vegetable exchange + 1 Fat exchange
Source: "Fields of Greens" Cookbook and appeared in the San Diego Union
on May 12, 1994
Brought to you and yours via Nancy O'Brion and her Meal-Master
