I made this last night, but instead of spinach, I used arugula. I simply sauteed the nuts and garlic together in olive oil and poured it into a bowl of arugula leaves and tossed it. I topped it with some fresh Parmesan cheese. You could probably use mixed greens but I like the peppery flavur of the arugula.
Adapted from South Beach diet
Spinach with Garlic and Pine Nuts
Makes 2 (3/4-cup) servings
When shopping for spinach, choose the thicker, shinier spinach leaves for sauteeing. The flat, more delicate spinach is better for eating raw.
Prep time: 10 minutes
Start to finish: 8 minutes
1/2 pound spinach leaves, tough stems removed (3 1/2 to 4 cups loosely packed)
1/2 tablespoon extra-virgin olive oil
1 tablespoon pine nuts
1 garlic clove, sliced
Salt and freshly ground black pepper
Wash spinach and spin dry, leaving some droplets of water on leaves. Heat oil in a large skillet over medium heat. Add pine nuts and cook, stirring frequently, until lightly golden, about 3 minutes. Add garlic and cook 1 minute more. Add spinach to the pan, in batches if necessary, and sautÈ until starting to wilt, 30 seconds. Cook, stirring and tossing frequently, until all spinach is wilted and liquid is absorbed, about 3 minutes. Season with salt and pepper and serve.
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