Photo c. foodblogcheff 2020
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SAUTEED BABY SPINACH WITH PINE NUTS AND LEMON
Serves 2
Ingredients:
3-4 handfuls of baby spinach (5-6 ounces)
-1 tablespoon extra virgin olive oil
-1 clove garlic, finely chopped
-2 teaspoons fresh lemon juice
-a pinch of baking soda
-1/2 teaspoon salt, divided
-ground black pepper
-pinch of red pepper flakes
-1 tablespoon pine nuts, toasted
Preparation:
1. Sort through the spinach, discarding stems and bruised or yellow leaves. Wash the spinach in plenty of cold water along with a healthy pinch of baking soda. Drain and rinse a second time, then spin dry. (Adding a pinch of baking soda and the double rinse will reduce the oxalic acid crystals that cause the film on our teeth.)
2. Heat the oil in a large sauté pan over medium-high heat. Add garlic, lemon juice, and red pepper flakes and sauté for 1 minute.
3. Turn the heat to high and add the spinach, a 1/4 teaspoon salt, and a few pinches of pepper.
4. Wilt the spinach, tossing with tongs to coat the leaves with the hot oil and garlic. The water left on the leaves after washing will help it to wilt quickly. Turn the heat off after a minute or two and continue tossing the spinach until fully wilted and bright green, but not brown and over-cooked.
5. Garnish with the toasted pine nuts and add salt and pepper to taste. Serve immediately.