5 ounces arugula and/or spinach
2 small or 1 large garlic clove, minced
2 tablespoons pine nuts
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar (or use another tablespoon of lemon juice)
salt, pepper to taste
On medium, heat the oil in a skillet. Add the garlic and pine nuts. Fry, stirring gently, until lightly golden brown, 1-2 minutes. Pine nuts tend to burn easily, so keep an eye on them. Remove the garlic and pine nuts from the pan and set aside.
Add the arugula and/or spinach to the skillet (add more oil if needed). Cook, stirring frequently until it’s wilted, 2-3 minutes.
Remove from heat. Stir back in the pine nuts and garlic.
Stir in the lemon juice and red wine vinegar. Add salt and pepper to taste.
Optional: serve with cauliflower gnocchi. Cook 1 (16 ounce) package of gnocchi separately in boiling water for 3 minutes. Then drain and stir into sauteed arugala/spinach mixture. Serve immediately. Might also be good with grated Parmesan cheese.