Wilted Greek Salad with Caramelized Walnuts

1. 1

   Rinse spinach, then pat leaves thoroughly dry with paper towels.

2. 2

   Tear into large pieces and dry again.

3. 3

   In nonstick wok or large pot, heat 1 tablespoon oil over medium-high heat.

4. 4

   Add asafetida if desired and cook until fragrant, stirring often, about 30 seconds.

5. 5

   Add half the spinach and toss until wilted, 30 to 60 seconds.

6. 6

   Immediately transfer to large bowl.

7. 7

   Repeat with remaining 1 tablespoon oil and spinach; add to bowl with wilted spinach.

8. 8

   Add lemon juice and season with salt and freshly ground pepper to taste.

9. 9

   Toss well.

10. 10

    Divide spinach mixture among plates.

11. 11

    Sprinkle each with some feta and walnuts and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.