Lightly Sautéed Romaine Lettuce with Pine Nuts

This is exquisitely simple and healthy. Spray a non-stick, heavy-bottomed pan with cover with virgin olive oil. Throw in freshly washed, cut-up lettuce leaves, stir to coat with oil, spraying more oil as needed. Season if desired with Dean Johnson's Scandia Lemon Dill spice mix or with fresh dill, lemon juice and scant salt. Turn heat to medium, cover and cook until wilted but still bright green. Plate and sprinkle with pine nuts. Pine nuts can be lightly toasted to bring out flavor. Serve hot.