- 6 oz (or one bag) organic spinach, washed and de-stemmed
- 1 head garlic (yep, a whole head - that's about 10 cloves)
- 1 cup pine nuts
- vegetarian/imitation bacon bits to taste (about 1/4 cup)
- 1 TBS coconut oil (for roasting garlic)
- for dressing, mix together:
- 1/2 cup olive oil
- 1/4 cup lemon juice (juice of one lemon)
- Roast garlic. Place whole, unpeeled head of garlic in ceramic dish and drizzle with cooking oil. Place in 250 degree oven for 15-20 mins. - or until your entire house smells like garlic. I know your grandma roasted garlic by wrapping it in aluminum foil, but don't you do it. Garlic comes in its own wrapper - perfect for roasting - as is. No need to wrap it in anything.
- Reserve 1 or 2 cloves of RAW garlic - Do not roast.
- Toast pine nuts (either on the stove, in a non-stick pan, or by placing them in with the garlic) until golden-brown.
- Place washed spinach into serving bowl.
- When garlic is soft, remove from oven and let it cool a bit. Then, squeeze softened cloves out of their skins, onto spinach. (I've burned my fingers many times doing this - so observe the "let it cool" part.)
- Sprinkle still-warm pine nuts onto spinach (if they wilt the spinach a bit, all the better.)
- Add imitation bacon bits (or okay, the real thing, if you MUST.)
- Add olive oil-lemon dressing, the reserved raw garlic, and salt and pepper to taste.
- Serve immediately, and eat it ALL. (It doesn't save well.)
- Studies show that people who eat garlic regularly have a lower rate of stomach and colon cancer.
- Garlic has been proven to lower bad cholesterol and raise good cholesterol.
- Eleanor Roosevelt attributed her excellent memory to eating three cloves of garlic per day. (Nobody said it'd make you beautiful - just smart.)
- Garlic is a nervine (calming agent.)
- Garlic kills yeast, fungus, and bacteria.
- Eating lemon eliminates garlic breath.