|Spinach||3 Pound, trimmed and washed|
|Olive oil||2 Tablespoon|
|Pignoli nuts||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), mashed|
|Vinegar||2 Teaspoon (Or To Taste)|
|Freshly ground pepper||To Taste|
Cut any large spinach leaves into pieces.
Heat the butter and the olive oil in a deep frying pan.
Cook the nuts, stirring constantly, until they are golden.
Add the spinach, garlic and vinegar and salt and pepper to taste.
Cook covered, shaking the pan to prevent sticking, for about 4 minutes or until barely tender.