Spinach with Parmesan and Pine Nuts

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                            FOOD FUNNY
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In a less politically-correct era, this would probably have been a
"blonde joke." Regardless of how we categorize it, thanks to Rosemary Zwick for sending it in.

Every morning during our coffee break, my co-workers and I listened to
the culinary disasters of a newlywed colleague. We then tried to share
some helpful hints and recipes. One day she asked us for step-by-step
instructions on cooking sweet potatoes, one of her husband's favorites.
"I've finally been able to make them sweet," she said, "but how do you make them orange?"

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                            TODAY'S RECIPE
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Pignoli (aka pine nuts) are available in most supermarkets, but if you
can't locate them in your area, almost any nut may be substituted.
Chopped walnuts or slivered almonds would be particularly good.

Spinach with Parmesan and Pine Nuts

1 Tbs (15 ml) olive oil
2 lbs (1 kg) washed and trimmed spinach leaves
2 Tbs (30 ml) grated Parmesan cheese
Salt and freshly ground pepper to taste
2 Tbs pine nuts (pignoli)

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 Tue Jan 5 23:41:45 2010