Spinach with Pine Nuts and Raisins

Spinach with Pine Nuts and Raisins
Staff Writer
Spinach with Pine Nuts and Raisins

Vicky Cohen and Ruth Fox

Spinach with Pine Nuts and Raisins

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.

Notes

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

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

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.

Nutritional Facts

Total Fat
41g
59%
Sugar
12g
13%
Saturated Fat
7g
29%
Cholesterol
149mg
50%
Carbohydrate, by difference
31g
24%
Protein
53g
100%
Vitamin A, RAE
33µg
5%
Vitamin B-12
1µg
42%
Vitamin B-6
2mg
100%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
37mg
4%
Choline, total
130mg
31%
Fiber, total dietary
6g
24%
Folate, total
25µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
103mg
32%
Manganese, Mn
1mg
56%
Niacin
14mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
637mg
91%
Riboflavin
1mg
91%
Selenium, Se
70µg
100%
Sodium, Na
382mg
25%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
173g
6%
Zinc, Zn
5mg
63%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.