Quote:
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
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