Laguna Beach
Style
sautéed
Spinach

Flash in the pan sautéed spinach with toasted pine nuts and tart cherries in garlic infused olive oil.  You're going to love this!!

Here's what you'll need:

6 ounces of fresh spinach 

1/4 cup dried, Montmorency Tart Cherries 

1/4 cup pine nuts

2 cloves of garlic smashed lightly with the broad side of a chopping knife and then, cut in half.

olive oil


Here we go ...

Pour a few swirls of olive oil in a large sauté pan.

Drop in the garlic and turn on heat at a low setting.

Cook garlic in olive oil over low heat for several minutes 

until garlic is golden.  Toss out garlic.

The olive oil now has a subtle, garlic flavor which will

be imparted to the fresh spinach.  It’s very subtle, but

so, so excellent!

You might need to turn off the heat completely after

you’re through with the garlic which is fine...

Finish off the rest of your dinner and

just re-heat the oil when you are ready to sauté the spinach.



Meanwhile ...

Lightly brown the pine nuts in a bit of butter and drain

on paper towel.

A few minutes before it’s time to sauté spinach,

boil up a small amount of water and pour over

dried cherries to plump them up.  Allow cherries

to steep in boiling water for just a minute or two.

Drain cherries.


Over medium high heat, toss fresh spinach into

heated oil and toss constantly.  


This should only

take a few minutes ... Right at the end, toss

in the pine nuts and tart cherries.

Serve hot and enjoy!

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Bridget Geegan Blanton

Desert Rose Books

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