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Sauteed Spinach With Raisins & Pine Nuts

Name: Sauteed Spinach With Raisins & Pine Nuts
Prep time: 20

(3 votes, average: 5.00 out of 5)

20 min prep

3 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

This Sauteed Spinach with Raisins & Pine Nuts is a really quick and tasty way to cook spinach. If you are using baby spinach, the kind often sold for salads, don’t bother steaming it,...

2 tablespoons pine nuts
1 tablespoon raisins
2 pounds whole leaf spinach
2 tablespoons extra virgin olive oil
1 clove garlic, smashed and thinly sliced
1 hot dried pepper, seeds removed (optional)
1 tablespoon chopped flat leaf parsley
Sea salt, to taste

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Nutrition Facts

Calories

206 cals

Fat

14 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

8 g

Carbohydrates

16 g

Sugar

4 g

Fiber

8 g

Protein

10 g

Sodium

840 mg

Directions

Dry roast the pine nuts in a skillet until they are pale brown. Don’t let them burn. Tip into a bowl as soon as they are ready. Set aside.
Put the raisins in a small bowl and pour a little boiling water over the raisins to plump them. Set aside.
Strip the tender green parts of the spinach leaves from the stalks and place in a large colander. If using baby spinach, skip this step. Wash them thoroughly to remove any grit.
Place the spinach, with the water that clings to them, into a large saucepan. Set over a high heat, add a pinch of sea salt. Cover and cook for about 1 and half to 2 minutes. Drain, and plunge the spinach into cold water to stop the cooking. Drain again, squeezing out any excess water.
Heat the olive oil in a wide skillet or wok over a medium high heat. When it starts to ripple, add the garlic and hot pepper. Sautee until the garlic starts to turn golden brown and the pepper has darkened. Remove from the pan and discard. Drain the raisins and reserve their soaking water.
Add the spinach and the drained raisins to the pan. Sauté until the spinach is heated through. If the spinach looks dry while you sauté it, add a little of the raisin soak water. Add the toasted, pine nuts and parsley, and sauté a minute or two more to combine. Serve.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.