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Sauteed Spinach with Pine Nuts & Golden Raisins

From: EatingWell

Pine nuts and sweet golden raisins brighten up sauteed spinach.

Servings: 2 servings
Prep: 15 mins
Total: 15 mins
Rated : 
 by 2 people
2 teaspoons  extra-virgin olive oil
2 tablespoons  golden raisins
1 tablespoon  pine nuts
2 cloves  garlic , minced
1 10-ounce bag  fresh spinach, (see Ingredient note), tough stems removed
2 teaspoons  balsamic vinegar
1/8 teaspoon  salt
1 tablespoon  shaved Parmesan cheese
  Freshly ground pepper, to taste
1. Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add raisins, pine nuts and garlic; cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and salt. Serve immediately, sprinkled with Parmesan and pepper.
Note: The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw.
Nutrition Facts
Calories 158, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 5 g, Cholesterol 2 mg, Sodium 310 mg, Carbohydrate 16 g, Fiber 4 g, Protein 6 g, Potassium 804 mg. Daily Values: Vitamin A 170%, Vitamin C 40%, Calcium 20%, Iron 20%. Exchanges: Vegetable 1.5,Fruit 0.5,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet

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