Wilted Spinach Salad with Pecans and Asiago
10 oz Spinach (approx 10 cups loosely packed—I used a mix of Chard & Kale
1 TBSP Olive Oil
2 Garlic Cloves
¼ C Raisins or Currants (I used Raisins)
1 C Toasted Pecans (I used Pine Nuts—Walnuts would also be good)
½ C Finely Grated Asiago or Parmesan Cheese (a generous sprinkle of nutritional yeast makes this vegan)
Salt & Pepper (Red Pepper Flakes also taste great if you like spice)
Lemon Wedges
Rinse and drain the greens. Heat the oil in a skillet or saucepan and cook the garlic for a few seconds, until sizzling. Add as many greens as the pan will hold and cook, stirring often. As it wilts, keep adding more greens until they are all in the pan. Cook until just wilted but still bright green.
Place greens in a serving bowl or on individual plates and top with raisins, pecans, and grated cheese or nutritional yeast. Sprinkle with salt and pepper. Serve with lemon wedges
No comments:
Post a Comment