Sautéed Spinach With Pine Nuts & Raisins

A close-up view of sautéed spinach with pine nuts and raisins on a plate

Dotdash Meredith

Pine nuts and sweet golden raisins brighten up sautéed spinach.

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

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Prep/Cook Time: 15 Minutes, Servings: 2

Ingredients

2 tablespoons golden raisins
1 tablespoon pine nuts
2 cloves garlic, minced
1 10-ounce bag fresh spinach, (see Ingredient note), tough stems removed
2 teaspoons balsamic vinegar
⅛ teaspoon salt
1 tablespoon shaved Parmesan cheese
Freshly ground pepper, to taste

Directions

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. 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.

Nutritional Information

Per Serving: 146 calories; 9 g fat (2 g sat); 3 g fiber; 14 g carbohydrates; 6 g protein; 161 mcg folate; 2 mg cholesterol; 7 g sugars; 0 g added sugars; 11,470 IU vitamin A; 12 mg vitamin C; 203 mg calcium; 4 mg iron; 273 mg sodium; 625 mg potassium

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