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Soused Spinach With Walnut-Lemon Puree And A Saute Of Calamari

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 bunch spinach, washed (leave the stems attached to the leaves)

1 1/2 cups California walnuts, toasted

1 tablespoon minced garlic (2 large cloves)

¼ cup fresh lemon juice

2 teaspoons finely grated lemon zest

¼ cup olive oil

½ - 1 teaspoon, more or less, hot chili sauce (available in the Asian foods section of most supermarkets), or hot pepper sauce

Salt and pepper to taste (optional)

2 – 4 tablespoons water, if necessary

2 tablespoons olive oil

12 ounces cleaned calamari, including tubes and tentacles, with tubes sliced into ½-inch rings

2 teaspoons grated lemon zest

½ - 1 teaspoon, more or less, hot chili sauce or hot pepper sauce

1/2 cup chopped California walnuts, toasted

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