Sauteed Spinach with Pine Nuts & Golden Raisins

http://www.eatingwell.com/recipes/sauteed_spinach_with_pine_nuts_golden_raisins.html

From EatingWell:  April/May 2005

Pine nuts and sweet golden raisins brighten up sauteed spinach.

2 servings | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients

• 2 teaspoons extra-virgin olive oil
• 2 tablespoons golden raisins
• 1 tablespoon pine nuts
• 2 cloves garlic, minced
• 1 10-ounce bag fresh spinach, (see Ingredient note), tough stems removed
• 2 teaspoons balsamic vinegar
• 1/8 teaspoon salt
• 1 tablespoon shaved Parmesan cheese
• Freshly ground pepper, to taste

Preparation

1. Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add raisins, pine nuts and garlic; cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and salt. Serve immediately, sprinkled with Parmesan and pepper.

Nutrition

Per serving : 158 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 2 mg Cholesterol; 16 g Carbohydrates; 6 g Protein; 4 g Fiber; 310 mg Sodium; 804 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1/2 fruit, 2 fat

Tips & Notes

• Note: The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw.