Spinach with Parmesan and Almonds

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             FOOD FUNNY
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Here's a cute one from Rosemary Zwick:

Eight-and-a-half months along and very pregnant with twins, I was used
to getting nervous glances from strangers when I ventured out into
public, but I never realized just how imposing my figure was until my
husband and I went out to dinner at a new restaurant in our area. The
hostess sat us at our table, took one long look at my stomach and asked,
"Would you like me to get you a high chair, just in case?"

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             TODAY'S RECIPE
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You can use thawed frozen spinach in this dish with little effect on the
overall nutrition, but I'm sure you'll find the flavor to be superior if you use fresh spinach.

Spinach with Parmesan and Almonds

1 Tbs (15 ml) olive oil
2 lbs (900 g) washed and trimmed spinach leaves
1/4 cup (60 ml) toasted slivered almonds
2 Tbs (30 ml) grated Parmesan cheese
Salt and freshly ground pepper to taste

Heat the olive oil in a large skillet and add the spinach gradually,
turning and stirring until all the leaves are just wilted, 2 to 3
minutes. Remove from the heat and add the remaining ingredients, tossing to mix well.
Serves 4 to 6.
Received on Sun Jan 18 19:10:12 2009