Sauteed Baby Spinach With Currants and Pine Nuts

Sauteed Baby Spinach With Currants and Pine Nuts
Source: The All-Natural Diabetes Cookbook. Recipe Credit: . Photo Credit: Terry Doran.
Summary
This recipe featured in:
Diabetes Forecast Magazine
 
  • Prep time
    8 min
  • Cook time
    8 min
  • Servings
    4 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 80

  • Total Fat 3g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 230mg
  • Total Carbohydrate 7g
    • Dietary Fiber 3g
    • Total Sugars 2g
  • Protein 3g
  • Potassium 600mg
  • Phosphorus 60mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1 Fat

Ingredients

Ingredients

  • black pepper (optional)
    1/4 tsp
  • salt
    1/4 tsp
  • raisins or currants
    1 tbsp
  • lemon (1/2 juiced, 1/2 cut into 4 wedges)
    1
  • spinach
    1 lbs
  • garlic (thinly sliced)
    1 clove
  • olive oil
    1 tsp
  • pine nuts (pan-toasted)
    1 tbsp
Directions

Directions

  1. Heat the oil in an extra-large skillet over medium heat. Add the garlic and sauté until it begins to lightly brown, about 2 minutes. Transfer the garlic to a small dish and set aside.

  2. Add the spinach to the skillet, one large handful at a time. Cook and toss with tongs until all of the spinach is just wilted, about 4 minutes. Add the lemon juice and currants, and toss to combine, about 30 seconds. Remove from the heat and sprinkle with the salt and, if using, pepper.

  3. Using tongs, transfer the spinach to a serving bowl or platter. Top with the reserved garlic slices and the pine nuts, and serve with the lemon wedges.

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