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October 04, 2005
Lemony Spinach with Pine Nuts
Spinach is such a lovely and versatile vegetable. I especially enjoy the compliment of lemon with the slight bite of spinach, raw or cooked. This cooked dish is light, but satisfying to the senses.
1/2 lb Willie Green's Organic Baby Spinach
1/2TBS extra virgin olive oil
1 clove of garlic, minced
juice of half lemon
2 TBS toasted pine nuts
2 TBS freshly grated Parmigiano Reggiano cheese
Salt & freshly ground pepper to taste
Trim the stem ends off of the spinach. If it has been really muddy lately, you may want to wash and spin the spinach. Heat the olive over medium heat. Add the garlic and saute until fragrant but not browned. Add the lemon juice and heat to high. As soon as the mixture begins to boil, add the spinach and turn the heat to low. Toss the spinach in the flavored oil until coated and it begins to wilt. Remove from the heat. Top with cheese, nuts and salt & pepper. Serve immediately.
Posted by Christine at October 4, 2005 01:23 AM
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