"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spinach Sauté Recipe

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This recipe for Spinach Sauté, by , is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Roberts
Added: Tuesday, March 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
This is a delightful side dish that will comfortably complement the main dishes here, as well as many others.
INGREDIENTS
1 tablespoon extra virgin olive oil
2 large bunches fresh spinach, washed and trimmed (about 8 cups)
2 tablespoons pine nuts

Directions:
Directions:
INSTRUCTIONS
1. Warm skillet, add oil. Sauté garlic until soft but not brown.
2. Add spinach, and turn with tongs. Cover, let sit 30 seconds.
3. When all spinach is wilted, stir in nuts. Cover until ready to serve.

 

 

 

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