1/4 large Bunch spinach, =OR=- ABOUT
3 cup Spinach
1/4 tbsp Extra virgin olive
1/4 cl To 2 cl garlic, peeled & finely chopped
1/2 tsp Fresh lemon juice
1/4 tbsp Pine nuts, Toasted
Directions
Sort throught spiach, discarding stems and bruised or yellow leaves.
Wash spinach in plenty of cold water; if sandy, wash the second time,
then spin dry. (or dy on paper toweling. And water left on the
leaves will help it to wilt quickly.)
Heat oil in large saute pan over medium-heat. Add garlic and lemon
juice. Saute for 1 minute.
Turn heat to high. Add spinach, 1/4 ts salt and a few pinches of
pepper. Wilt spinach, tossing with tongs to coat leaves with hot oil
and garlic. Toss in pine nuts. Add more salt and pepper if DISIRED.
Serve immeduately.
TO TOAST PINE NUTS: The nuts can burn quickly, so keep eye on the
pan. Place nuts in dry skillet and toast them over very low dry
skillet and toast them over very low heat, stirring or shaking the
pan as needed until they're golden and fragrant, about 5 minutes.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
Source: "Fields of Greens" Cookbook and appeared in the San Diego
Union on this day, May 12, 1994
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 1 sweet ones
"Field Of Greens" Wilted Spinach W/ Lemon And Pine Nuts Recipe brought to you by Recipe Ideas
Categories: Diabetic; Salads; Vegetables; Vegetarian
The History of Recipes
Written recipes as a concept can be traced far back into ancient history, at least as far as the ancient Egyptians, and maybe further still. Having said that, sadly, these old records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to food historians is a series of ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Much later, in Roman times a roman called Apicius created a collection of scripts describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. Aspicius also recounts how the chefs of Roman times used many aromatic flavors, including a few you will know for example thyme, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from Arab cooking, including coriander, parsley, and basil. These new spices and herbs created a surge in books on cookery, many of which still exist in private cookery archives. Over the succeeding few hundred years, the upper classes competed with each other to serve up the most exotic banquets, and as a consequence, the best cooks and their recipes could command a high salary. Even so, it wasn`t until the 1800s that fine cooking and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and writing down recipes of the day. When we get to the twentieth century, cookery books are in high demand, mostly due to more people being able to read, more leisure time and having more money to spend. |
We hope you enjoy this _Field Of Greens_ Wilted Spinach W_ Lemon And Pine Nuts recipe.
