Pine nuts and sweet golden raisins brighten up sauteed spinach.
extra-virgin olive oil
fresh spinach, (see Ingredient note), tough stems removed
shaved Parmesan cheese
Freshly ground pepper, to taste
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.
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