Spinach with Pine Nuts and Raisins
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 to 3 tablespoons olive oil
- salt and freshly ground pepper to taste
- 2 1/2 pounds spinach
- 2 small yellow onions or 6 green onions, minced
- 4 tablespoons raisins, plumped in hot water and drained
- 4 tablespoons pine nuts, toasted
- Carbohydrate 15 g(5%)
- Fat 10 g(16%)
- Fiber 5 g(21%)
- Protein 7 g(13%)
- Saturated Fat 1 g(6%)
- Sodium 536 mg(22%)
- Calories 160
Preparation Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature. Cucina Ebraica: Flavors of the Italian Jewish Kitchen Chronicle Books
Preparation Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature. Cucina Ebraica: Flavors of the Italian Jewish Kitchen Chronicle Books
