1 ¼ lb. fresh Spinach
2 tsp. Grapes & Olives On Tap Garlic Mushroom Olive Oil
4 Garlic Cloves, minced
2 Shallots, finely chopped
2 Tbsp. Lemon Juice
1/8 tsp. Salt
¼ tsp. Black Pepper
1 ½ Tbsp. Pine Nuts, toasted
Trim stems from spinach and wash well. Let water cling to leaves.
Heat Garlic Mushroom Olive Oil in Dutch oven or large pan with a lid over medium heat.
Add garlic and shallots and cook for 2 to 3 minutes, or until shallots are tender, stirring frequently.
Place spinach in pan.
Drizzle with lemon juice and
sprinkle with salt and pepper. Cover and
cook 10 minutes, stirring occasionally. Before serving,
sprinkle with pine
nuts
