Sautéed Spinach with Toasted Pecans

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Sautéed Spinach with Toasted Pecans

 

4 large bunches fresh spinach

1 pomegranate, optional

1 cup pecan pieces, roughly chopped

3 tablespoons olive oil

2 clove garlic, peeled

1/4 teaspoon salt

1/4 teaspoon ground black pepper

 

Carefully wash and remove the stems from the spinach. Dry and set aside.

If you were able to find a pomegranate, cut it into quarters and remove the

seeds from within the honeycomb-like center (see . Set seeds aside.

Heat a large skillet over medium-high heat. When pan is hot, add pecans and

toast, shaking the pan often, until lightly browned and aromatic, about 3

minutes. Remove from pan and set aside.

Add oil to hot skillet along with garlic. Sauté for 1 minute, allowing garlic to

flavor the oil. Remove and discard. Add one-fourth of the spinach to the hot

skillet and stir immediately. As the spinach wilts add more spinach, allowing

fresh spinach to reach the hot oil.

When all of the spinach has been added and has wilted, transfer to a serving

bowl with a slotted spoon, stir in pecans, and season with salt and pepper. Top

with pomegranate seeds and serve.

Makes 8 servings.