- 4 tablespoons pine nuts
- 2 bags (10 oz each) leaf spinach, rinsed
- ⅔ cup golden seedless raisins
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
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.
Return the pan to the burner over medium-high heat. Add ¼ cup water. As it begins to boil, add a small handful of 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.
Sprinkle with nutmeg and salt. Cook and stir until all the spinach is wilted and the raisins are warm.
Remove from heat. Press out excess water with a spoon or spatula. Place 1 cup of the spinach and raisins mixture in a serving bowl. Top with pine nuts.
Fat: 3 g
Sodium: 130 mg
Fiber: 3 g
Protein: 3 g
Carbohydrates: 13 g
Potassium: 510 mg
Recipe acquired from the U.S. Department of Health and Human Services, NIH, National Heart, Lung and Blood Institute. Keep the beat™ recipes