Baby Spinach with Golden Raisins & Pine Nuts


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  • 4 tablespoons pine nuts
  • 2 bags (10 ounces each) leaf spinach, rinsed
  • 2/3 cup golden seedless raisins
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt


  1. In a medium pan, cook and stir pine nuts on high heat, until they begin to brown lightly and smell toasted. Set the pine nuts aside in another dish.
  2. Return the pan to burner. Add 1/4 cup water and bring to boil over medium-high heat. As it begins to boil, add a small handful of the spinach. Cook and stir until it begins to wilt.
  3. Push the wilted spinach to the side of the pan and add another 1/4 cup of water and a handful of spinach. Continue until all the spinach has been cooked, adding raisins with the last handful of spinach.
  4. Sprinkle with nutmeg and salt. Cook and stir until the spinach is wilted and the raisins are warm.
  5. Remove from heat. Press out excess water.
  6. Divide into 4 servings and top with pine nuts. Serve.

Nutritional Information

Serving Size: 3-4
Calories: 144
Total Fat: 6 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 12 g
Sodium: 192 mg
Carbs: 21 g
Protein: 6 g

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