This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet."
-Julia Child, Genius
With a lot of greens I like to use a bit of sweetness, especially when the greens are bitter, as with arugula or others like spinach or collards. Sometimes I will use just a touch of maple syrup because there's a smoky, umami flavor. Arugula is more delicate and the honey is a better choice. It's easy to overdo it so I always use a measuring spoon.
Servings: 4 | Serving size: about 1 cup cooked greens
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe does not make very good leftovers.
|spray olive oil|
|2 Tbsp||pine nuts|
Place a large non-stick pan over medium heat. Spray lightly with olive oil. Add the pine nuts and cook, stirring frequently, until the nuts begin to turn light brown.
When the pinenuts have browned, add the arugula and cook, tossing frequently.
As the arugula begins to wilt add the honey and salt. Toss and serve.
Serving size: about 1 cup cooked greens
Amount Per Serving
|Calories 66||Calories from Fat 29|
|% Daily Value|
|Total Fat 4g||5%|
|Saturated Fat 0g||1%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 2g||8%|
|Vitamin A 53%||Vitamin C 28%|
|Calcium 18%||Iron 10%|
|Vitamin K 124 mcg||Potassium 439 mg|
|Magnesium 63 mg|