Sauteed Spinach with Pine Nuts & Golden Raisins

I think I could eat plain sauteed spinach every day of the week and be happy, but sometimes it’s fun to dress it up a bit. This recipe from Eating Well puts a Catalan spin on spinach with pine nuts and sweet golden raisins to brighten things up.

INGREDIENTS
2 teaspoons extra-virgin olive oil
2 tablespoons golden raisins
1 tablespoon pine nuts
2 cloves garlic, minced
10 ounces 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.

2. 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.

Recipe Nutrition, two servings. Per serving: 158 calories; 9 g fat (2 g saturated fat, 5g mono unsaturated fat); 2 mg cholesterol; 16 g carbohydrates; 6 g protein; 4 g fiber; 310 mg sodium; 804 mg potassium. 1 Carbohydrate Servings. Exchanges: 1 1/2 vegetable, 1/2 fruit, 2 fat

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16 comments

Emelie Hangsel
Past Member 2 years ago

This is a new one! Sounds delicious!

Vita Pagh
Vita P.2 years ago

Interesting recipe. Thank you for sharing.

Sonia Minwer-Barakat Requ

Yummy recipe,thanks for sharing

Elena T.
Elena Poensgen3 years ago

Thank you :)

Michele Wilkinson

Thank you

Jennifer C.
Past Member 4 years ago

Fabulous recipe, delicious and mouthwatering.
Thanks for sharing.

Beth M.
Beth M.4 years ago

Love spinach.

Smith M.
.6 years ago

I have never tasted kale before and we currently have a huge amount growing in our garden. I looked up recipes, found yours, made it last night and I LOVE IT! I actually made it again this morning for breakfast and will keep making your recipe until I get sick of it. Thanks for helping me get my vitamins!
vitamin e

Christie C.
Christie C.6 years ago

I tried this over the weekend and found that 2 tsp of basalmic vinegar made it so that's all I could really taste, but it was still good. Maybe my bunch of spinach was smaller than the recipe's...so next time I'll give 1 tsp a try. I used walnuts instead of pine nuts.

Mona G.
Gullviva G.6 years ago

Sound&looks delicious!...One comment: Do never heath the olive oil! Its not healthy,and destroy the taste.I suggest to use: cornoil,sunflower,soya or (Raps)dont know the name in english?(yellow field)?I think I will just heath the onions and the nuts,and use the rest in natural.Cant wait to try! ;))I love Italien food.greetings from Norway