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Spinach with Raisins and Pine Nuts
- Active Time 25m
- Total Time 45m
Although this particular recipe has a Spanish name, you can find similar dishes prepared in Italy, Greece and Turkey. The combination of nuts and dried fruits suggests its Arabic origins. If the spinach leaves are especially large, you may tear or cut them into smaller pieces for faster cooking and easier eating.
- 1/4 cup raisins
- 1/4 cup pine nuts
- 3 tablespoons olive oil
- 1 small onion, chopped
- 2 pounds spinach, stems removed and carefully washed
- Salt and freshly ground pepper
Place the raisins in a bowl, add hot water to cover and let stand until plumped, about 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Spread the pine nuts in a small pan and place in the oven until toasted and fragrant, 8-10 minutes. Set aside.
In a wide sauté pan over medium heat, warm the olive oil. Add the onion and sauté until tender, about 10 minutes. Add the spinach to the pan and stir constantly until it is wilted, about 4 minutes.
Drain the raisins and add them to the pan along with the pine nuts. Season to taste with salt and pepper, stir well and serve hot.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
219 calories; 15g total fat; 0mg cholesterol; 181mg sodium; 19g carbohydrates; 7g fiber; 9g 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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