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Sauteed spinach with pine nuts

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Sauteed spinach with pine nuts

  1. 1. Sauteed Spinach with Pine Nuts & Golden Raisins<br />http://www.eatingwell.com/recipes/sauteed_spinach_with_pine_nuts_golden_raisins.html<br />From EatingWell:  April/May 2005<br />Pine nuts and sweet golden raisins brighten up sauteed spinach.<br />2 servings | Active Time: 15 minutes | Total Time: 15 minutes<br />lefttopIngredients<br />2 teaspoons extra-virgin olive oil<br />2 tablespoons golden raisins<br />1 tablespoon pine nuts<br />2 cloves garlic, minced<br />1 10-ounce bag fresh spinach, (see Ingredient note), tough stems removed<br />2 teaspoons balsamic vinegar<br />1/8 teaspoon salt<br />1 tablespoon shaved Parmesan cheese<br />Freshly ground pepper, to taste<br />Preparation<br />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.<br />Nutrition<br />Per serving : 158 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 2 mg Cholesterol; 16 g Carbohydrates; 6 g Protein; 4 g Fiber; 310 mg Sodium; 804 mg Potassium<br />1 Carbohydrate Serving<br />Exchanges: 1 1/2 vegetable, 1/2 fruit, 2 fat<br />Tips & Notes<br />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.<br />

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