- Special Pricing
Pine nuts and sweet golden raisins brighten up sautéed spinach.
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons golden raisins
- 1 tablespoon pine nuts
- 2 cloves garlic, minced
- 1 bag (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
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 sautéing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
158 calories; 9g total fat; 2g total saturated fat; 2mg cholesterol; 310mg sodium; 16g carbohydrates; 4g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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