Recipe from and with thanks to The Fields Of Green Cookbook by Anne Somerville
Servings: 5-6 servings
Ingredients
1large bunch of spinachabout 12 cups of baby spinach leaves or chopped spinach
1tablespoonextra virgin olive oil
1-2garlic clovesminced
2teaspoonsfresh lemon juice
kosher saltto taste
freshly cracked pepperto taste
1tablespoonpine nutstoasted
Instructions
Sort through the spinach, discarding stems (or including them if using baby spinach). Wash the spinach in cold water. Then spin dry or gently pat dry with towel.
Heat the oil in a large skillet or saute pan over medium high heat. Add the garlic and lemon juice and saute just until fragrant, about a minute. Turn the heat to high, add the spinach, salt and pepper.
Barely wilt the spinach, tossing quickly with tongs to coat all the leaves with the hot lemony garlic oil mixture. Toss in the pine nuts and add salt and pepper as needed.
Serve immediately. Enjoy!
Notes
The spinach will cook VERY quickly in the hot oil. The goal is to just barely wilt it, leaving it tender and still a bit crisp. The whole process takes just a few minutes total.