The sweetness of the raisins and the buttery flavor of the pine nuts will lessen the sharp tang of spinach in this dish, making it more palatable to those who are new to eating cooked spinach.
Spinach with Raisins and Pine Nuts
From Cooking Light
A classic Catalonian preparation, this dish would round out a dinner of roast beef and potatoes.
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.
Yield: 10 servings (serving size: 1/2 cup)
CALORIES 68 (40% from fat); FAT 3g (sat 0.6g,mono 1g,poly 1.2g); IRON 2.8mg; CHOLESTEROL 0.0mg; CALCIUM 96mg; CARBOHYDRATE 8.4g; SODIUM 193mg; PROTEIN 3.5g; FIBER 2.8g
Cooking Light, NOVEMBER 2008