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Wilted Spinach Salad w/Pecans & Asiago




Source of Recipe


by Shanny, from Moosewood Restaurant Simple Suppers/Clarkson Potter, 2005


List of Ingredients




10 cups loosely packed fresh (baby) spinach leaves
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1/4 cup raisins or currants
1 cup toasted pecans
1/2 cup finely grated Asiago or Parmesan cheese
salt and pepper
lemon wedges

Recipe



Rinse and drain spinach. Heat the oil in skillet or saucepan and cook the garlic for a few seconds until sizzling. Add as much spinach as the pan will hold and cook, stirring often. As the spinach wilts, keep adding more until it is all in the pan. Cook until just wilted but still bright green.
Put the spinach in a serving bowl or on individual plates and top with raisins, pecans and grated cheese. Sprinkle with salt and pepper. Serve with lemon wedges.

Serves 4

Per serving: 350 calories, 11 grams protein, 29 grams fat, 5 grams saturated fat, 18 grams carbohydrates, 5 grams fiber, 12 milligrams cholesterol, 147 milligrams sodium.