Instructions: Gently toast nuts in a dry saute pan until they start to brown. Set aside. In a very large pan, heat olive oil and garlic over medium heat until garlic sizzles and starts to turn golden (do not allow garlic to brown).

Add pine nuts and one third of the spinach; saute until spinach wilts. Add remaining spinach in batches, seasoning with salt and pepper as it cooks. Serve with lemon wedges.

This recipe yields 4 servings.

Description: "Antioxidant-rich spinach picks up a deep nutty flavor from the pignoli and toasted garlic."

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