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Warm Spinach with Prosciutto Crisps

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This was taken from Suzanne Somers Slim & Sexy book, page 214.

Serves 2

  • 3 Tbspns extra virgin olive oil
  • 6 thin slices prosciutto
  • 1 whole clove garlic, minced
  • 1 bag spinach
  • juice from 1/2 lemon
  • 2 Tbspn grated Romano cheese
  • sea salt & freshly ground black pepper

  • Gently lay prosciutto into non-stick pan over medium heat and cook until crispy & transparent (about 1 min. per side).  Drain on paper towels & set aside.
  • In large saute pan over high heat, add oil and garlic.  Allow garlic to lightly brown.  Add spinach and toss in the oil to coat & wilt gently, but not overcooked (about 2 min.). 
  • Squeeze in lemon juice.  Remove from heat immediately and toss with cheese, sat & pepper.
  • Place onto plates & garnish with crispy prosciutto and serve immediately.

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