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Pine nuts and sweet golden raisins brighten up sauteed spinach.

Source: EatingWell Magazine, April/May 2005




Ingredient Checklist


Instructions Checklist
  • 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.



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 Facts

146 calories; protein 5.6g; carbohydrates 14g; dietary fiber 3.2g; sugars 6.8g; fat 8.8g; saturated fat 1.5g; cholesterol 2.4mg; vitamin a iu 11469.5IU; vitamin c 12mg; folate 161.4mcg; calcium 203.5mg; iron 4.4mg; magnesium 111.9mg; potassium 624.6mg; sodium 273.4mg; thiamin 0.1mg.

1 1/2 vegetable, 1/2 fruit, 2 fat