Spinach with Pine Nuts and Raisins

Spinach with Pine Nuts and Raisins
Vicky Cohen and Ruth Fox

Ingredients

  • 1/3 Cup  pine nuts
  • 2 Tablespoons  extra-virgin olive oil
  • cloves garlic, grated or crushed
  • 1 Cup  raisins
  • 2 Pounds  fresh baby spinach*
  •   Salt, to taste
  •   Zest of 1 lemon

Here's a healthy, delicious, and vegan side dish that's perfect for Thanksgiving or any other time of year. Pine nuts are a great way to add a nutty richness to leafy green vegetable dishes, and raisins add a little sweetness without a whole lot of sugar.

See all spinach recipes.

Click here to see A Vegetarian Thanksgiving.

Directions

In a large skillet, sauté the pine nuts in the olive oil over medium heat until they start to brown, about 2 minutes. Reduce the heat to low, add the garlic, and cook for about 1 minute. Add the raisins and let them cook for 2-3 minutes. Remove from the pan and set aside.

In the same skillet, sauté the spinach over medium heat until it starts to wilt. Season with salt, to taste. Add the reserved pine nuts and raisins and lemon zest, and cook until all of the liquid from the spinach has evaporated.

Notes

*Note: You can substitute frozen spinach for fresh, making sure to squeeze most of the water out before cooking.

Nutrition

Calories per serving:

318 calories

Dietary restrictions:

Balanced, High Fiber Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

16%

Servings:

4
  • Fat 62g 96%
  • Carbs 178g 59%
  • Saturated 7g 33%
  • Fiber 30g 118%
  • Sugars 105g
  • Monounsaturated 28g
  • Polyunsaturated 20g
  • Protein 38g 77%
  • Sodium 739mg 31%
  • Calcium 1,019mg 102%
  • Magnesium 889mg 222%
  • Potassium 6,683mg 191%
  • Iron 31mg 171%
  • Zinc 8mg 55%
  • Phosphorus 893mg 128%
  • Vitamin A 4,256µg 473%
  • Vitamin C 293mg 488%
  • Thiamin (B1) 1mg 73%
  • Riboflavin (B2) 2mg 120%
  • Niacin (B3) 10mg 50%
  • Vitamin B6 2mg 113%
  • Folic Acid (B9) 1,790µg 448%
  • Vitamin E 27mg 134%
  • Vitamin K 4,427µg 5,534%
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