Spinach With Pine Nuts And Raisins
Published December 13, 1994
- Total Time
- About 20 minutes
- Rating
- Comments
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Ingredients
4 ounces whole onion or 3 ounces chopped ready-cut onion (1 cup)
1 teaspoon olive oil
2 large Granny Smith apples
2 pounds fresh loose spinach or 2 10-ounce packages fresh spinach
6 tablespoons raisins
4 tablespoons pine nuts
⅛ teaspoon salt
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
75 grams carbs; 467 calories; 5 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 19 grams fiber; 516 milligrams sodium; 18 grams protein; 42 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop whole onion.
- Step 2
Heat nonstick pot large enough to hold all the ingredients, until it is medium hot. Add oil, and saute onion.
- Step 3
Meanwhile, wash, peel, core and seed apples, and cut into small cubes. Reduce heat and add to onion, and continue cooking.
- Step 4
Trim tough stems from spinach, and wash. Add spinach and raisins to pot; cover, and cook for a couple of minutes, until spinach has wilted. Stir occasionally.
- Step 5
Stir in pine nuts. Season with salt and pepper, and serve.
Private Notes
Comments
It was delicious
Mine tasted very organic (came from a local farmer)
I have made this recipe twice. I find the original preparation to be slightly flat and missing something, although the recipe is an excellent springboard for all sorts of customizations. I think some sort of acid would round it out, lemon, a dash of cider or balsamic vinegar. I used a drizzle of balsamic glaze this time which added a zip. I think bacon fat might be a welcome sautéing fat.