- 2 tsp olive oil
- 4 cloves garlic, thinly sliced
- 1/3 c (2 ounces) pine nuts
- 10 oz fresh spinach leaves
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 c fresh basil leaves
Heat the oil in a large skillet over medium-low heat. Add the garlic and cook for 2 minutes. Add the pine nuts and cook until lightly golden, about 3 minutes.
Increase heat to medium and add the spinach, salt, pepper, and 2 tablespoons of water. Cover and cook, tossing occasionally with tongs, until the spinach wilts, about 4 minutes.
Remove from heat. Add the basil and toss until it wilts, about 1 minute. Serve immediately.