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Wilted Spinach with Lemon and Pine Nuts
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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 20
% Daily Value**
Total Fat 1g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 20mg
Total Carbohydrate 1g
Dietary Fiber 1g
Sugars 0g
Protein 1g
Vitamin A  43%Vitamin C  12%
Calcium  2%Iron  3%
Potassium  4%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Wilted Spinach with Lemon and Pine Nuts

Date Added: September 12, 2018


1/2 Teaspoon Fresh Lemon Juice
1/4 Tablespoon Pine Nuts toasted
1/4 Bunch Spinach (large) -or-
3 Cups Spinach about
1/4 Tablespoon Extra Virgin Olive Oil (up to)
2 Cloves Of Garlic peeled & finely chopped
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1. Sort through spinach, discarding stems and bruised or yellow leaves.

2. Wash spinach in plenty of cold water; if sandy, wash the second time, then spin dry.

3. (or dry on paper toweling. And water left on the leaves will help it to wilt quickly.

4. ) Heat oil in large saute pan over medium-heat.

5. Add garlic and lemon juice. Saute for 1 minute.

6. Turn heat to high. Add spinach, 1/4 ts salt and a few pinches of pepper.

7. Wilt spinach, tossing with tongs to coat leaves with hot oil and garlic.

8. Toss in pine nuts. Add more salt and pepper if DESIRED.

9. Serve immediately. TO TOAST PINE NUTS: The nuts can burn quickly, so keep eye on the pan.

10. 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.

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Dietary Notes:
This recipe is low-sodium with 19.5mg per serving, low-fat with 1.25g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 20.25 per serving

This recipe is high in Vitamin A with 43% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Sulfites, Garlic, Fructose Malabsorption, Olive Oil allergies.
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