Sautéed Spinach with Toasted Pine Nuts

Approx. 1 1/2 lbs. Spinach, fresh in the bags

1/4 cup Prego Extra Virgin Olive Oil

2 tablespoons fresh minced garlic

Salt and pepper to taste

1/2 cup pine nuts

Procedure:

1. Boil spinach in lightly salted boiling water for 7 seconds. Remove and strain. Cool spinach with ice cold water and allow to strain until dry.

2. Put cooled spinach on a clean, dry towel and allow to absorb remaining water.

3. The spinach has to be dry, not any water.

4. On low to medium heat, toast pine nuts in sauté pan 9" and move until lightly golden , then remove and hold to a side.

5. Turn heat to high and in the same pan, add olive oil, garlic, salt and pepper. Slightly brown garlic.

6. Add spinach and sauté until hot. Serve immediately and garnish with toasted pine nuts.