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Sauteed Baby Spinach With Currants and Pine Nuts
8 min prep time
8 min cook time
4servings
Recipe by
Jackie Newgent, RDN, CDN
Source
The All-Natural Diabetes Cookbook
Photo by
Terry Doran
How to Make Sauteed Baby Spinach With Currants and Pine Nuts
8 min prep time
8 min cook time
4servings
1/2 cup
Print Recipe >
Step-By-Step Instructions:
- 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.
- 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.
- 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.
Nutrition facts
4 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 80
-
Total Fat
3g
- Saturated Fat 0g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 230mg
-
Total Carbohydrate
7g
- Dietary Fiber 3g
- Total Sugars 2g
- Added Sugars 0g
- Protein 3g
- Potassium 595mg
- Phosphorous 60mg
Ingredients
pine nuts (pan-toasted)
1 tbsp
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
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