Wilted Spinach Salad with Pecans & Asiago

1. 1

   Rinse and drain the spinach.

2. 2

   Heat the oil in a skillet or saucepan and cook the garlic for a few seconds, until sizzling.

3. 3

   Add as much spinach as the pan will hold and cook, stirring often.

4. 4

   As the spinach wilts, keep adding more until it is all in the pan.

5. 5

   Cook until just wilted but still bright green.

6. 6

   Put the spinach in a serving bowl or on individual plates and top with raisins, pecans, and grated cheese.

7. 7

   Sprinkle with salt and pepper.

8. 8

   Serve with lemon wedges.

9. 9

   We also love this dish drizzled with Toasted Pecan Vinaigrette (page 222).

10. 10

    Its a fine side dish for Creamy Lemon Pasta (page 18), Summer Panzanella (page 108), or Lemony Couscous with Chickpeas (page 97).

* Per serving · 4 servings · Values may vary.

No additional tips available.