From, "True Grits, Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Combine the spinach and basil in a large salad bowl.
Heat the olive oil in a skillet over medium heat. Add the garlic and pine nuts; mix well.
Saute until the pine nuts are brown. Add the prosciutto; mix well.
Cook just until heated through, stirring constantly. Pour over the spinach mixture, tossing to coat. Season with the salt and pepper; sprinkle with the Parmesan cheese.
SERVES: 6
- 6 cups spinach leaves
- 2 cups fresh basil
- 1/2 cup olive oil
- 2 cloves of garlic, minced
- 1/2 cup pine nuts
- 4 ounces prosciutto, chopped
- Salt and pepper to taste
- 3/4 cup grated Parmesan cheese
TO PREPARE:
Combine the spinach and basil in a large salad bowl.
Heat the olive oil in a skillet over medium heat. Add the garlic and pine nuts; mix well.
Saute until the pine nuts are brown. Add the prosciutto; mix well.
Cook just until heated through, stirring constantly. Pour over the spinach mixture, tossing to coat. Season with the salt and pepper; sprinkle with the Parmesan cheese.
SERVES: 6
