Looking for a simple, but somewhat different side recipe, I ran across this one. It’s not rocket science, but it was a nice twist on the traditional garlicky sauteed spinach. The golden raisins gave a nice sweet bite in with the stronger flavors. I’ll definitely repeat this one!
Spinach with Pine Nuts and Golden Raisins
Source: Cooking Light Magazine, August 2006
Yield: 4 servings (1/2 cup each)
CL Comments: This Spanish-inspired side dish is a sweet-savory combination of garlicky wilted spinach, buttery pine nuts, and golden raisins. One serving is a tasty way to pack in 114 milligrams of magnesium–about 25 percent of your daily needs.
1/2 cup boiling water
1/3 cup golden raisins
2 (9-oz) bags baby spinach
2 Tbsp water
1 tsp olive oil
2 garlic cloves, minced
1/4 tsp salt
1/4 tsp freshly ground pepper
4 tsp pine nuts, toasted
1) Combine 1/2 cup boiling water and raisins; let stand 15 minutes or until raisins are plump. Drain.
2) Combine spinach and 2 Tablespoons water in large Dutch oven over medium-high heat. Cook 3 minutes or until spinach wilts, stirring frequently. Remove from pan. Wipe pan with a paper towel.
3) Heat oil in pan over medium heat. Add garlic; cook 30 seconds, stirring frequently. Add spinach, raisins, salt, and pepper; cook 1 minute or until thoroughly heated. Stir in pine nuts.
Calories: 121 (23% from fat), Fat: 3.1g (sat 0.3g, mono 1.4, poly 1.1g), Protein: 3.9g, Carbohydrate 24.1g, Fiber: 6.7g, Cholesterol 0.0mg, Iron 4.5mg, Sodium 352mg, Calcium 100mg