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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
This sautéed baby spinach is a quick and flavorful side dish. The spinach cooks down quickly and takes on the sweetness of the currants and crunch of the pine nuts. It’s a simple way to make greens taste delicious and satisfying.
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.
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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.
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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 60
- % Daily value*
-
Total Fat
2.5g
3%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 230mg 10%
-
Total Carbohydrate
7g
3%
- Dietary Fiber 3g 11%
- Total Sugars 2g
- Added Sugars 0g 0%
- Protein 3g
- Potassium 670mg 14%
Ingredients
olive oil
1 tsp
garlic (thinly sliced)
1 clove
spinach
1 lbs
lemon juice (from 1/2 lemon)
1 tbsp
lemon (cut into 4 wedges)
1/2 large
raisins or currants
1 tbsp
salt
1/4 tsp
black pepper (optional)
1/4 tsp
pine nuts (pan-toasted)
1 tbsp
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