Spinach with Pine Nuts and Raisins Recipe

Spinach with Pine Nuts and Raisins Recipe
Spinach with Pine Nuts and Raisins Recipe photo by Taste of Home
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Spinach with Pine Nuts and Raisins Recipe

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A nice side for winter meat entrees, this bright and flavorful dish is a delicious way to get your greens. The simple list of ingredients makes it easy to prepare. —Gretchen Whelan, San Francisco, California
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.

Ingredients

  • 1/3 cup golden raisins
  • 1/3 cup pine nuts
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 2 packages (10 ounces each) fresh spinach, torn
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
In a Dutch oven, cook pine nuts and garlic in oil over medium heat for 2 minutes. Stir in raisins; cook 1 minute longer. Stir in the spinach, salt and pepper; cook for 4-5 minutes or just until tender. Serve with a slotted spoon. Yield: 6 servings.
Originally published as Spinach with Pine Nuts and Raisins in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p176

Nutritional Facts

1/2 cup: 171 calories, 13g fat (2g saturated fat), 0 cholesterol, 175mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 fruit.

  • 1/3 cup golden raisins
  • 1/3 cup pine nuts
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 2 packages (10 ounces each) fresh spinach, torn
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
  2. In a Dutch oven, cook pine nuts and garlic in oil over medium heat for 2 minutes. Stir in raisins; cook 1 minute longer. Stir in the spinach, salt and pepper; cook for 4-5 minutes or just until tender. Serve with a slotted spoon. Yield: 6 servings.
Originally published as Spinach with Pine Nuts and Raisins in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p176

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