Spinach with Raisins and Pine Nuts

A classic Catalonian preparation, this dish would round out a dinner of roast beef and potatoes.


10 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 68
Caloriesfromfat 40 %
Fat 3 g
Satfat 0.6 g
Monofat 1 g
Polyfat 1.2 g
Protein 3.5 g
Carbohydrate 8.4 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 2.8 mg
Sodium 193 mg
Calcium 96 mg


1/4 cup raisins
1 teaspoon olive oil
1 cup chopped onion
2 pounds bagged prewashed spinach
1/4 cup pine nuts, toasted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


1. Place raisins in a small bowl; cover with hot water. Let stand 5 minutes or until plump; drain.

2. Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 10 minutes or until tender, stirring occasionally. Add about one-fourth of spinach to pan; cook 3 minutes or until spinach wilts, stirring occasionally. Repeat procedure 3 times with remaining spinach. Stir in raisins, nuts, salt, and pepper.

Joyce Goldstein,

Cooking Light

November 2008
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