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Obesity Discussion · 08-10-06, 02:34 AM

SPINACH WITH PINE NUTS AND GARLIC
Servings: 4
Prep time: 0:05:00
Bake/Cook time: 0:05:00
Calories: 171
Fat: 15 grams
Protein: 6 grams
Carbohydrates: 6 grams
Fiber: 4 grams
Net Carbs: 2 grams
1/4 cup pine nuts (pignoli)
3 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
2 bags (10 ounces each) washed fresh spinach leaves
1/4 teaspoon salt
1/4 teaspoon pepper
lemon wedges
1. Gently toast nuts in a dry sauté 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; sauté until spinach wilts.
Add remaining spinach in batches, seasoning with salt
and pepper as it cooks. Serve with lemon wedges.
Antioxidant-rich spinach picks up a deep nutty flavor from the
pignoli and toasted garlic.

Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to www.atkins.com

08-10-06, 02:34 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,960 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Spinach with Pine Nuts and Garlic SPINACH WITH PINE NUTS AND GARLIC Servings: 4 Prep time: 0:05:00 Bake/Cook time: 0:05:00 Calories: 171 Fat: 15 grams Protein: 6 grams Carbohydrates: 6 grams Fiber: 4 grams Net Carbs: 2 grams 1/4 cup pine nuts (pignoli) 3 tablespoons extra virgin olive oil 2 cloves garlic, finely chopped 2 bags (10 ounces each) washed fresh spinach leaves 1/4 teaspoon salt 1/4 teaspoon pepper lemon wedges 1. Gently toast nuts in a dry sauté 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; sauté until spinach wilts. Add remaining spinach in batches, seasoning with salt and pepper as it cooks. Serve with lemon wedges. Antioxidant-rich spinach picks up a deep nutty flavor from the pignoli and toasted garlic. Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to www.atkins.com __________________