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Baby Spinach With Golden Raisins and Pine Nuts
sweet golden raisins and crunchy pine nuts make this a fabulous way to get your spinach
Pine Nuts · Spinach · Golden Raisins · Nutmeg
Photo by Ben Fink Photography / NHLBI · NHLBI published reuse policy. Original cookbook photo copied unchanged; displayed without cropping, with interface badges overlaid.
Gather
Ingredients
- 4 Tbsp pine nuts
- 2 bags (10 oz each) leaf spinach, rinsed
- 2/3 C golden seedless raisins
- 1/8 tsp ground nutmeg
- 1/8 tsp salt
Make it
Method
- 1
In a medium nonstick pan over high heat, cook and stir the pine nuts until they begin to brown lightly and smell toasted, but not burnt. Set the pine nuts aside in another dish.
- 2
Return the pan to the burner over medium-high heat. Add ¼ cup water. As it begins to boil, add a small handful of the spinach. Cook and stir just until it begins to wilt. Then push it to the side of the pan, and add another ¼ cup water and handful of spinach. Continue until all the spinach has been cooked, adding the raisins with the last handful of spinach.
- 3
Sprinkle with nutmeg and salt. Cook and stir until all the spinach is wilted and the raisins are warm.
- 4
Remove from heat. Press out excess water. Place 1 cup spinach and raisins in a serving bowl. Top with pine nuts.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
