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Prep: 6 minutes; Cook: 9 minutesThe 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.

Jennifer Cofield
Recipe by Oxmoor House June 2006

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Recipe Summary

Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

104 calories; fat 3.2g; saturated fat 0.3g; protein 2.9g; carbohydrates 19.6g; fiber 4.7g; iron 3.1mg; sodium 282mg; calcium 70mg.
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