Categories: Salads

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

Directions

1. 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. Turn the pan’s temperature to low. Add the spinach a bit at a time; as it starts to wilt, add another handful, turning and mixing often. You want the spinach lightly wilted, not completely cooked down. Once wilted, take it out of the pan, place in a serving bowl and squirt with lemon.

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