Spinach with Pine Nuts and Raisins Recipe

Nov 15, 2012 @ 4:34 PM
Posted by Vicky Cohen and Ruth Fox, Special Contributor

Nutrition

Cal/Serving: 303
Daily Value: 15%
Servings: 4

High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free

Fat	16g	24%
Saturated	2g	8%
Carbs	41g	14%
Fiber	7g	29%
Sugars	23g	0%
Protein	9g	19%
Sodium	580mg	24%
Calcium	253mg	25%
Magnesium	221mg	55%
Potassium	1633mg	47%
Iron	8mg	42%
Zinc	2mg	14%
Vitamin A	21273IU	425%
Vitamin C	73mg	122%
Thiamin (B1)	0mg	16%
Riboflavin (B2)	0mg	28%
Niacin (B3)	2mg	12%
Vitamin B6	1mg	27%
Folic Acid (B9)	447µg	112%
Vitamin E	7mg	33%
Vitamin K	1107µg	1383%
Fatty acids, total monounsaturated	7g	0%
Fatty acids, total polyunsaturated	5g	0%

See Detailed Nutritional Info

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Vicky Cohen and Ruth Fox

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.

INGREDIENTS

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

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.