2-3 c. arugula/spinach
1 T. olive oil
1 T. butter
3 T. pinenuts
1/2 lemon
course salt
freshly ground pepper
1 T. olive oil
1 T. butter
3 T. pinenuts
1/2 lemon
course salt
freshly ground pepper
Put arugula/spinach in a bowl before you start so that you can pour everything over warm. Put butter and olive oil in a pan and heat over medium heat until it starts to bubble. Turn heat down to medium low and add pinenuts. Toast the pinenuts watching carefully and stirring/shaking until they start to turn golden brown and immediately remove from heat—it only takes 1-2 minutes. Pour over your arugula while warm. Squeeze the juice of about half a lemon over everything (you can also use a splash of bottled lemon juice). Top with fresh grated Parmesan, coarse salt, and freshly ground pepper to taste. Super fast and easy!
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