Note: Also try this recipe with dandelion greens or arugula.
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
1-1/4 pounds spinach leaves, trimmed, washed, and dried
fine sea salt
freshly ground black pepper
extra-virgin olive oil, for drizzling
1/4 cup pine nuts, toasted in a dry pan
Warm oil in a large sauté pan over medium-high heat. Add garlic and sauté until fragrant, about 1 minute. Add red pepper flakes; saute 1 minute.
Add spinach, tossing and turning, until wilted but still bright green, about 5 minutes. Season with salt and pepper. Remove to a platter, drizzle with olive oil, and garnish with pine nuts. Serve immediately.
Yield: 4 servings as a side dish.
- Recipe courtesy of Gastronomer's Guide.