Brought to you by: Vickie Ingredients: ------------ 4 large bunches fresh spinach 1 pomegranate (optional) 1 cup pecan piecs, roughly chopped 3 tablespoons olive oil 2 cloves garlic salt & pepper Instructions: ------------- Carefully wash and remove stems from the spinach. Dry and set aside. If you were able to find a pomegranate, cut it into quarters and remove the juicy, red seeds from within the honey-comb-like center. Set seeds aside. Heat a large frying pan over medium-high heat. When the pan is hot, add pecan pieces and toast, shaking the pan often, until lightly browned and aromatic, about 3 minutes. Remove the pecans and set aside. Add the oil to the hot pan along with the 2 cloves of garlic. Sauté the whole garlic for 1 minute, allowing it to flavor the oil. Ramove and discard. Add ¼ of the spinach to the hot pan and stir immediately. As the spinach wilts, add more spinach to the pan, allowing the fresh spinach to reach the hot oil. When all of the spinach has been added and has wilted, remove from heat to a serving bowl with a slotted spoon, stir in the pecans, and season with salt and pepper. Top with pomegranate seeds and serve. Serves 8 |