This classic recipe is a good way to highlight this nourishing green vegetable. The rich flavor of pine nuts and sweetness of raisins are surprising yet compatible in tandem with the spinach.
Recipe information
Yield
4 servings
Ingredients
1 tablespoon extra virgin olive oil
2 garlic cloves, crushed
2 to 3 tablespoons pine nuts
10 to 12 ounces baby spinach
1 tablespoon lemon juice
1/4 cup raisins
Salt and freshly ground pepper to taste
Preparation
Step 1
Heat the oil in a soup pot or stir-fry pan. Add the garlic and sautƩ over low heat for 1 minute, stirring frequently. Add pine nuts to taste and continue to sautƩ, stirring often, until the nuts and garlic are golden, about 3 minutes longer.
Step 2
Add the spinach and cover. Cook for just a minute or two, until the spinach is wilted but still bright green. Remove from the heat.
Step 3
Stir in the lemon juice and raisins, season with salt and pepper, and serve.
nutrition information
Step 4
Calories: 100
Step 5
Total Fat: 6g
Step 6
Protein: 3g
Step 7
Carbohydrates: 11g
Step 8
Fiber: 3g
Step 9
Sodium: 60mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright Ā© 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
