Spinach with Pine Nuts and Golden Raisins

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.

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 23%
  • Fat: 3.1g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 3.9g
  • Carbohydrate: 24.1g
  • Fiber: 6.7g
  • Cholesterol: 0.0mg
  • Iron: 4.5mg
  • Sodium: 352mg
  • Calcium: 100mg

Ingredients

  • 1/2 cup boiling water
  • 1/3 cup golden raisins
  • 2 (9-ounce) bags baby spinach
  • 2 tablespoons water
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 teaspoons pine nuts, toasted

Preparation

  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 a 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.
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