Spinach with Pine Nuts and Raisins Recipe


Cal/Serving: 318
Daily Value: 16%
Servings: 4

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
Vitamin A21273IU425%
Vitamin C73mg122%
Thiamin (B1)0mg17%
Riboflavin (B2)0mg29%
Niacin (B3)2mg12%
Vitamin B61mg28%
Folic Acid (B9)448µg112%
Vitamin E7mg33%
Vitamin K1107µg1384%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated5g0%
Have a question about the nutrition data? Let us know.

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Spinach with Pine Nuts and Raisins
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.


  • 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


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.

Recipe Details

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Servings: 4
Total time: 15-20 minutes
Cuisine: American
Special Designations: Vegan, Vegetarian, Healthy

Notes and Substitutions:

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

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