Sautéed Spinach with Raisins and Pine Nuts

Oxmoor House
Prep: 6 minutes; Cook: 9 minutes

The combination of spinach, raisins, and pine nuts is commonly served in Genoa and the surrounding area along the Mediterranean. This nutritious side goes well with cooked meats (especially veal) and simply prepared fish. It's also a popular appetizer when served on crostini.

4 servings (serving size: 1/2 cup)


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4 teaspoons pine nuts
1 teaspoon olive oil
2 garlic cloves, minced
2 (6-ounce) packages fresh baby spinach
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
Dash of ground nutmeg
1/3 cup golden raisins


1. Place pine nuts in a large nonstick skillet over medium-high heat; cook 3 minutes or until lightly browned, stirring constantly. Remove from pan; set aside.

2. Heat oil in pan over medium-high heat. Add garlic; sauté 30 seconds. Add spinach; cook 4 minutes or until spinach wilts, stirring occasionally. Remove from heat; sprinkle with salt and next 3 ingredients. Add pine nuts and raisins; toss well. Serve immediately with a slotted spoon.

Created date

October 2009

Nutritional Information

Calories 104
Fat 3.2 g
Satfat 0.3 g
Protein 2.9 g
Carbohydrate 19.6 g
Fiber 4.7 g
Iron 3.1 mg
Sodium 282 mg
Calcium 70 mg