*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Diabetic                         Salads
                 Vegetables                       Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   lg           Bunch spinach
    3       c            Spinach
      1/4   tb           Extra virgin olive
      1/4   cl           To 2 cl garlic -- peeled &
                         -finely chopped
      1/2   ts           Fresh lemon juice
      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 they're golden and fragrant, about 5
   Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1
   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 O'Brion and her
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