Sauteed Spinach with Pine Nuts & Golden Raisins

1. Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add raisins, pine nuts and garlic; cook, stirring, until fragrant, about 30 seconds.
2. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and salt. Serve immediately, sprinkled with Parmesan and pepper.

Tips

Note: The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it’s a more economical choice. We prefer to serve baby spinach raw.

Per Serving: 154 calories; 9 g fat (2 g saturated fat, 5 g mono unsaturated fat); 2 mg cholesterol; 15 g carbohydrates; 6 g protein; 4 g fiber; 311 mg sodium; 807 mg potassium

Nutrition Bonus: Vitamin A (170% daily value), Folate (42% dv), Vitamin C (40% dv), Magnesium (29% dv), Potassium (23% dv), Calcium & Iron (20% dv).

Exchanges: 1-1/2 vegetable, 1/2 fruit, 2 fat

Contributed by: EatingWell.com

Pine nuts and sweet golden raisins brighten up sauteed spinach.