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Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant
by Anne Somerville

The beauty of this dish is its simplicity—we serve it throughout the year. Fruity hot olive oil coats the leaves, with a splash of lemon to brighten the flavors. For a special treat, use crinkly Bloomsdale spinach or combine with tender chard, young mustard, and beet greens. Just remember to wilt the spinach quickly, and don't overcook it.

Serves Four

1 large bunch of spinach, about 12 cups leaves
1 tablespoon extra virgin olive oil
1 or 2 garlic cloves, finely chopped
2 teaspoons fresh lemon juice
Salt and pepper
1 tablespoon pine nuts, toasted

Sort through the spinach, discarding the stems and bruised or yellow leaves. Wash the spinach in plenty of cold water; if it's sandy, wash a second time, then spin dry.

Heat the oil in a large saute pan over medium-high heat.

Add the garlic and lemon juice and saute for 1 minute.

Turn the heat to high and add the spinach, 1/4 teaspoon salt, and a few pinches of pepper.

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.)

Toss in the pine nuts and add salt and pepper to taste

Serve immediately.

Tip: Spinach wilts quickly, so if you're using a combination of greens, add the spinach at the last minute, just before serving. Add a little water to the pan to braise the greens; when they're just tender, toss in the spinach.


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