Sauteed Spinach with Pine Nuts & Golden Raisins

April/May 2005

Your rating: None Average: 4.1 (56 votes)

Pine nuts and sweet golden raisins brighten up sauteed spinach.

"I love this recipe.. even though I did not use exact ingredients. The idea behind it is great. I sauteed chopped garlic (2 cloves), pine nuts, dried cranberries & lemon zest with pepper & a little kosher salt for about 3 minutes...
Sauteed Spinach with Pine Nuts & Golden Raisins


  • 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


  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.

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.


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)

Carbohydrate Servings: 1

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

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