Roman Spinach

3 pounds spinach, washed and trimmed
2-3 tbsp olive oil
1/2 cup pignoli (pine nuts)
1 garlic clove, mashed
2 tsp lemon juice or to taste
pepper

Cut any large spinach leaves into pieces. Heat the oil in a deep frying pan. Cook the nuts, stirring constantly until they are golden. Add the spinach, garlic, lemon juice, and pepper to taste. Cook covered, shaking the pan to prevent sticking, for about 4 minutes, or until barley tender. Serve very hot, 4 servings.

From Nika Hazelton's Way with Vegetables