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Posted By elizabeth On August 1, 2010 @ 1:57 am In Shabbos Recipes | No Comments
2 pounds fresh spinach
1 tablespoon olive oil
½ cup pine nuts
3 tablespoons chopped basil
1 teaspoon minced garlic
1 onion, chopped
2 tablespoons cider vinegar
Dash of salt
Dash of pepper
Dash of nutmeg
Tear spinach into small/medium pieces. Heat oil in a large skillet and sauté nuts briefly. Add remaining ingredients and cover for an additional 3 to 5 minutes.
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