Perfect Sautéed Spinach
3 tablespoons, olive oil
1 clove garlic - minced (or to taste)
1/4 cup pine nuts
2 large bunches spinach - washed, dried, stems removed OR - about 9-ounces, pre-washed, trimmed spinach leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
In a large stainless steel sauté pan, heat the olive oil, garlic and pine nuts over low heat. When the garlic and pine nuts start to sizzle, add the spinach all at once. Turn the heat to high, and sauté for four to five minutes, tossing a few times, until the spinach has just wilted. Sprinkle with salt and pepper and serve immediately.
Variations:
Add a handful of raisins at the same time as the pine nuts.
Add 2 tablespoons, sesame seed and 1 or two teaspoons of (dark) sesame oil to the olive oil-garlic-pine nuts mixture, then proceed as directed.
Adapted from: Country Weekend Entertaining by Anna Pump with Gen LeRoy Doubleday
Submitted by sooz
Vegetables, Side Dishes & Salads
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