Recipe courtesy of In Sonnet's Kitchen
1 tablespoon coconut oil
2 garlic cloves, minced
1 bunch spigarello, roughly chopped
3 tablespoons pine nuts
Freshly-ground black pepper and sea salt to taste
- Add the coconut oil to a medium pan over medium heat. Add the garlic and spigarello and saute for 1 - 2 minutes, until garlic is fragrant. Add the pine nuts and saute for an additional 2 - 3 minutes, until pine nuts are just toasted and spigarello is tender and bright green.
- Remove from heat. Add salt and pepper to taste and serve hot.