A really, really tasty side dish from Dr. Janet Brill...low carb, low cholesterol, low sodium, and just fabulous
Extra virgin olive oil
2 Clove (10 gm), peeled and sliced
1⁄2 Teaspoon, freshly grounded
1. In a large skillet, toast the pine nuts until lightly browned; set aside in a bowl.
2. In the same skillet, heat the olive oil and sauté garlic and raisins for 1 minute until everything is soft.
3. Add the spinach and toss it with a pair of tong until they wilt.
4. Serve the spinach in a plate and sprinkle salt and pepper. Top with toasted pine nuts.