ROTD ~ Sautéed Spinach with Pine Nuts & Golden Raisins (A tasty side dish)
Makes 2 servings
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
2 teaspoons extra-virgin olive oil 2 tablespoons golden raisins 1 tablespoon pine nuts 2 cloves garlic, minced 1 10-ounce bag fresh spinach (see Ingredient note), tough stems removed 2 teaspoons balsamic vinegar 1/8 teaspoon salt 1 tablespoon shaved Parmesan cheese Freshly ground pepper to taste
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.
NUTRITION INFORMATION: Per serving: 158 calories; 9 g fat (2 g sat, 5 g mono); 2 mg cholesterol; 16 g carbohydrate; 6 g protein; 4 g fiber; 310 mg sodium.
TIP: Ingredient note: The sturdier texture of mature spinach stands up better to sautéing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw.
Click here for NUT Values of SPINACH (raw, frozen, canned)
Nutritional value per 100 g:
Carbohydrates
3.6 g
- Sugars 0.4 g
- Dietary fiber 2.2 g
Fat
0.4 g
Protein
2.9 g
Folate (Vit. B9) 194 µg
49%
Vitamin C 28 mg
47%
Vitamin E 2 mg
13%
Vitamin K 483 µg
460%
Calcium 99 mg
10%
Iron 2.7 mg
22%
Spinach is a rich source of iron. It is the reason that it is considered as an herb treatment for anemia in China. It is also considered as a good herbal medicine for gout and kidney stone patients.
Spinach has three times more vitamin C contents than an average vegetable. However, among young generations, the taste of spinach is not favorable at all. It is due to the oxalic acid that causes its bitter taste and the formation of calculus. We tried to study on how to prevent the calculus and make the spinach sweeter for the sake of everybody, especially for young generations.
