VOM FASS recipe. Serves 6-8.
- 12 c fresh spinach
- 1/4 c Garlic EVOO
- 1 T Aceto Balsamico Maletti
- 2 T toasted pine nuts
- Salt & pepper to taste
Wash spinach & shake dry, leaving some moisture on the leaves.
Heat garlic oil in LG skillet & toss damp spinach into the oil just until wilted & heated through.
Sprinkle with balsamic vinegar & toss to coat.
Serve topped with pine nuts. Season to taste.