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Sauteed Spinach with Pine Nuts & Golden Raisins

Adapted from

Pine nuts and sweet golden raisins brighten up sauteed spinach.

Serves 2

2 teaspoons Ellyndale Organics™ 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
  1. Heat oil in a large nonstick skillet or Dutch oven over medium-high heat.
  2. Add raisins, pine nuts and garlic; cook, stirring, until fragrant, about 30 seconds.
  3. Add spinach and cook, stirring, until just wilted, about 2 minutes.
  4. Remove from heat; stir in vinegar and salt.
  5. Serve immediately, sprinkled with Parmesan and pepper. 

Ingredient note: The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw.

Per Serving:
158 Calories
16g Carbohydrates
6g Protein
9g Fat
2g Saturated Fat
5g Monounsaturated Fat
2g Cholesterol
4g Dietary Fiber
310mg Sodium

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