1/2 pound spinach leaves, tough stems removed (31/2 to 4 C. loosely packed)
1/2 T. extra-virgin olive oil
1 T. pine nuts
1 garlic clove, sliced
Salt and freshly ground black pepper
Wash spinach and spin dry, leaving some droplets of water on leaves. Â Heat oil in a large skillet over medium heat. Add pine nuts and cook, stirring frequently, until lightly golden, about 3 minutes. Add garlic and cook 1 minute more. Â Add spinach to the pan, in batches if necessary, and sautÃ© until starting to wilt, 30 seconds. Cook, stirring and tossing frequently until all spinach is wilted and liquid is absorbed, about 3 minutes. Season with salt and pepper and serve.
Yield: 6 servings