Pine nuts and sweeet golden raisins brighten up sauteed spinach.
| Prep Time: | 15 minutes |
| Ready in: | 15 minutes |
| Yield: | 2 servings |
| Recipe 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 | |
Recipe Directions
- 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.
Ingredient 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.
Health Advantages: healthy weight, low calorie, low carb, low sat fat, low cholesterol, low sodium, high potassium, high calcium, heart healthy.
| Nutrition Information | ||||||||
| Servings Per Recipe: 2 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 158 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 16 g | Dietary Fiber: | 4 g | Cholesterol: | 2 mg | |||
| Fat: | 9 g | Sodium: | 310 mg | Saturated Fat: | 2 g | |||
| Protein: | 6 g | Potassium: | 0 mg | Monounsaturated Fat: | 5 g | |||
| Exchanges: | 1 1/2 vegetable, 1/2 fruit, 2 fat | |||||||
