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.

4
Servings
461
Calories Per Serving
Deliver Ingredients

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
  • 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.

Nutritional Facts

Total Fat
29g
41%
Sugar
15g
17%
Saturated Fat
14g
58%
Carbohydrate, by difference
42g
32%
Protein
14g
30%
Vitamin A, RAE
602µg
86%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
41mg
55%
Vitamin K (phylloquinone)
956µg
100%
Calcium, Ca
434mg
43%
Choline, total
49mg
12%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
200µg
50%
Iron, Fe
10mg
56%
Magnesium, Mg
237mg
74%
Manganese, Mn
4mg
100%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
360mg
51%
Selenium, Se
9µg
16%
Sodium, Na
135mg
9%
Water
211g
8%
Zinc, Zn
4mg
50%

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.