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Sauteed Spinach with Pine Nuts & Golden Raisins

posted by Mel, selected from Eating Well magazine Feb 23, 2009 8:58 am
Sauteed Spinach with Pine Nuts & Golden Raisins
8 comments

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

Visit EatingWell.com for free quick and easy healthy recipe collections!

More on Food & Recipes (382 articles available)
More from Mel, selected from Eating Well magazine (78 articles available)

8 comments

8 comments

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8 comments add your comment
Christie C.

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.
  • Mona G. says
  • Feb 25, 2009 3:38 PM

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

Mona G.
  • Mona G. says
  • Feb 25, 2009 3:33 PM

Thanx for sharing! :)It sounds delicious!...I have just one detail to tell you,its past time to heat the olive-oil its NOT healthy or right!..this has been known in Europe for a while now,use some different oil when it is heathend:corn oil,soya,or (Raps)dont know the english word (yellow fields)?It would be more healthy to heath just the onions and nuts,and then use olive-oil over everything in the end.Olive oil just for cold food.I will trye in the weekend ;))

Kathy C.

This was absolutely delicious!!! Nothing more to say.

Meagan Ashmore

made it tonight and it was delicious, especially with the freshly shaved parmesan

judi stump

looks delicious,willl try this sometime this week.thank you!

Nikola Paganini

It looks so delicious ! Thanks for sharing the recipe

Stephanie Baker

wow, it actually looks like a camera phone photo from over the table at your girlfriends house or something,,,

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