Sauteed Spinach with Pine Nuts & Golden Raisins

From EatingWell: April/May 2005 — Subscribe Now!

Pine nuts and sweet golden raisins brighten up sauteed spinach.

READER'S COMMENT:

"I made this last nite… we didn't have pine nuts, so we just added extra raisins and garlic. It was super quick and easy, and yummy! This recipie made two servings, and we ate the whole thing. My friend said he would probably leave off the...

Sauteed Spinach with Pine Nuts & Golden Raisins Recipe

2 servings

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

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

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.

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.

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.

Nutrition Bonus: Vitamin A (170% daily value), Folate (42% dv), Vitamin C (40% dv), Magnesium (29% dv), Potassium (23% dv), Calcium & Iron (20% dv)

1 Carbohydrate Serving

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