Wilted Baby Spinach With Raisins and Pine Nuts

A healthy take on a traditional Thanksgiving favorite

Makes 8 servings

Created by: Joanne Weir

• 1/3 cup pine nuts, toasted
• 1/3 cup golden raisins
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, minced
• 2 pounds triple-washed baby spinach
• Salt and freshly ground black pepper

• 1. In a skillet over medium heat, place the pine nuts. Stir and toss until lightly golden, 30 to 60 seconds. Remove from the pan and reserve. Pour boiling water over the raisins and drain immediately. Set aside.
• 2. In a large skillet, warm the oil. Add the garlic and spinach and toss with tongs until the garlic is mixed in with the spinach and the spinach just begins to wilt. Add the raisins and pine nuts and toss well. Season with salt and pepper to taste.

Nutrients per serving:
Calories: 99
Fat: 6g
Cholesterol: 0mg
Carbohydrate: 10g
Sodium: 383mg
Protein: 4g
Total dietary fiber: 3g

November & December 2007

Photographer: Miki Duisterhof

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