Spinach with Pine Nuts and Garlic
Per 1⁄4 recipe
1⁄4 cup pine nuts (pignolia)
2 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
2 pounds washed spinach leaves, stems removed
1⁄2 teaspoon salt and freshly ground black pepper
Gently toast the nuts in a dry sauté pan over medium heat until they start to brown. Set aside.
In a very large pan, heat the olive oil and garlic over medium heat until it sizzles and starts to brown.
Add 1⁄3 of the spinach and the pine nuts, and sauté until spinach is wilted and lets off some liquid. Add the rest of the spinach in batches, seasoning with salt and pepper as it cooks. Serve with lemon wedges.
The Incredible Shrinking Spinach!
Leafy green vegetables look huge when they’re taking up cubic yards of refrigerator space, but seem to shrivel into mouse-sized portions (actually to one-sixth their raw volume) when you cook them. Stem trimmage also means they’re less voluminous than you’d think. Figure on a half pound of raw greens per person (slightly less if the stems are eaten, as with Swiss chard).