Sauteed Spinach With Raisins & Pine Nuts | Cook for Your Life
Sauteed Spinach with Raisins & Pine Nuts- cook for your life- anti-cancer recipes

Sauteed Spinach With Raisins & Pine Nuts

5
Rated 5 out of 5
5 out of 5 stars (based on 8 reviews)
Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 3 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

This Sauteed Spinach with Raisins & Pine Nuts is a really quick and tasty way to cook spinach. If you are using baby spinach, the kind often sold for salads, don’t bother steaming it, skip...

Ingredients

  • 2 tablespoons pine nuts
  • 1 tablespoon raisins
  • 2 pounds whole leaf spinach
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, smashed and thinly sliced
  • 1 hot dried pepper, seeds removed (optional)
  • 1 tablespoon chopped flat leaf parsley
  • Sea salt, to taste
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts

Calories

206 cals

Fat

14 g

Saturated Fat

2 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

8 g

Carbohydrates

16 g

Sugar

4 g

Fiber

8 g

Protein

10 g

Sodium

840 mg

*per serving

Directions

  1. Dry roast the pine nuts in a skillet until they are pale brown. Don’t let them burn. Tip into a bowl as soon as they are ready. Set aside.
  2. Put the raisins in a small bowl and pour a little boiling water over the raisins to plump them. Set aside.
  3. Strip the tender green parts of the spinach leaves from the stalks and place in a large colander. If using baby spinach, skip this step. Wash them thoroughly to remove any grit.
  4. Place the spinach, with the water that clings to them, into a large saucepan. Set over a high heat, add a pinch of sea salt.  Cover and cook for about 1 and half to 2 minutes. Drain, and plunge the spinach into cold water to stop the cooking. Drain again, squeezing out any excess water.
  5. Heat the olive oil in a wide skillet or wok over a medium high heat. When it starts to ripple, add the garlic and hot pepper. Sautee until the garlic starts to turn golden brown and the pepper has darkened. Remove from the pan and discard. Drain the raisins and reserve their soaking water.
  6. Add the spinach and the drained raisins to the pan. Sauté until the spinach is heated through. If the spinach looks dry while you sauté it, add a little of the raisin soak water.  Add the toasted, pine nuts and parsley, and sauté a minute or two more to combine. Serve.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Tags:

Reviews & Comments

No reviews yet.

Leave a Review or Comment

Your review has successfully been submitted. Our moderators will post once they have reviewed it.
​

Please Login

In order to post your review, we ask that you please login or sign up!

Related Recipes

Scrambled Eggs Recipe Image

Scrambled Eggs
15 min prep
Rated 3.7 out of 5
Steamed Asparagus Recipe Image

Steamed Asparagus
15 min prep
Rated 4 out of 5
Warm Quinoa Salad With Sofrito Recipe Image

Warm Quinoa Salad With Sofrito
30 min prep
Rated 4 out of 5
Roasted Broccoli Recipe Image

Roasted Broccoli
15 min prep
Rated 5 out of 5
Braised Collard Greens Recipe Image

Braised Collard Greens
15 min prep
Rated 5 out of 5
Cheesy Broiled Polenta Recipe Image

Cheesy Broiled Polenta
15 min prep
Rated 4 out of 5
Fusili With Roast Vegetables & Romesco Recipe Image

Fusili With Roast Vegetables & Romesco
30 min prep
Rated 5 out of 5
Broiled Miso Eggplant Recipe Image

Broiled Miso Eggplant
20 min prep
Rated 5 out of 5

Search