Super-Quick Spinach with Pine Nuts | Twin Cities Food Co-ops

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Salads

Susan Jane Cheney

4 servings

Make this savory side dish part of your next Mediterranean meal.

4 teaspoons extra-virgin olive oil
4 large cloves garlic, minced or sliced thin
1 pound well-rinsed coarsely chopped spinach leaves
4 teaspoons fresh lemon juice
Freshly ground black pepper to taste
Salt to taste
2 tablespoons lightly toasted pine nuts

Set a large skillet over medium-high heat. Add the oil and garlic and cook, stirring briefly. Add the spinach and continue cooking just until it wilts but is still bright green. Remove the pan from the heat and add the lemon juice, pepper and salt. Sprinkle on the pine nuts and serve.