Sauteed Spinach with Prosciutto and Pistachios

Yet another test-drive recipe that is fabuloso!!!  I made this last night (and changed the name because something about the word "warm" grosses me out unless we're talking about bread or pie, which we don't eat. Or you probably don't.  I'm a failure of a Paleo-er, so I often end up eating whatever is put in front of me). ANYWAY...it's quick, easy, and super delicious.  Pairs well with anything: spaghetti squash, a hunk of meat, eggs...you name it!

Warm (ew) Spinach, Prosciutto, and Pistachio Salad


Submitted by Amanda Langowski

Amanda’s Note: both are family favorites, and the best part is they are super simple! This is especially nice when you have a million other things to worry about on Turkey day.

Ingredients:

16 ounces fresh baby spinach
2 garlic cloves, minced
3 ounces sliced prosciutto, chopped into little squares (1/2 inch)
1/2 cup shelled & salted pistachios
1 to 2 tablespoons olive or coconut oil
1 lemon

Method:

Add the olive oil to a pan on medium-high heat. Once it is warm, thrown in the garlic and saute until it gets a little bit soft. Add the prosciutto, cook until it’s crispy. Mix in the pistachios and turn the pans temperature to low. Add the spinach a bit at a time; as it starts to wilt, add another handful, turning and mixing often. Once wilted, take it out of the pan, place in a serving bowl and squirt with lemon.