Catalan Spinach Sauté

October 1997, The Essential EatingWell Cookbook (2004)

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In minutes, standard pantry items can transform frozen spinach into a satisfying side dish or omelet filling.

"Delish! I didn't bother with the balsamic vinegar. It still tasted divine! "
Catalan Spinach Sauté

Makes: 4 servings, about 3/4 cup each

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  • 2 teaspoons extra-virgin olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 pound frozen cut-leaf spinach
  • 1/4 cup currants
  • 2 tablespoons pine nuts, toasted
  • Balsamic vinegar, to taste
  • Salt & freshly ground pepper, to taste


  1. Heat oil in a skillet; add onion and garlic and sauté until beginning to soften. Add spinach and cook, stirring occasionally, until heated through. Stir in currants, pine nuts, a splash of balsamic vinegar, salt and pepper.


Per serving: 120 calories; 6 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 6 g protein; 5 g fiber; 122 mg sodium; 557 mg potassium.

Nutrition Bonus: Vitamin A (270% daily value), Vitamin C (50% dv), Folate (39% dv), Calcium (20% dv).

Carbohydrate Servings: 1/2

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

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