** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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