Adapted from www.foodnetwork.com

Pine nuts and sweet golden raisins brighten up sauteed spinach.
2 teaspoons NOW Extra-Virgin Olive Oil* (item #1830)
2 tablespoons golden raisins
1 tablespoon NOW Pine Nuts* (item #7015)
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

*Look for these ingredients at your local health food store.

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.

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.

Makes 2 serviings.

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