Wilted Spinach W/ Lemon and Pine Nuts

[JJ Judkins]

* Exported from MasterCook *

"Field of Greens" Wilted Spinach W/ Lemon and Pine Nuts

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Salads
Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 lg Bunch spinach
-=OR=- ABOUT
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 minutes.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE

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 Meal-Master



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Per Serving (excluding unknown items): 21 Calories; trace Fat (10.9%
calories from fat); 3g Protein; 3g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 71mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0