This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Studies have shown that an ant can carry one hundred times its own weight, but there is no known limit to the lifting power of the average tiny eighty-year-old Spanish peasant grandmother."
-Terry Pratchett, Author
I had a version of this at a lovely little tapas bar in London. So simple and quick, and makes a great side for a tortilla. Toasting the pine nuts enhances their nutty flavor, while cooking the raisins plumps them up and makes them even more juicy and fragrant.
Servings: 2 | Serving size: about 1 1/2 cups
Cooking Time: 15 Minutes
This recipe can be multiplied and leftovers are fair.
|1 tsp||olive oil|
|2 Tbsp||pine nuts|
|fresh ground black pepper (to taste)|
Place the olive oil in a large skillet over medium heat.
Add the pine nuts and raisins and sauté for about 5 minutes, stirring frequently, until the pine nuts are lightly browned.
Add the spinach, salt, and pepper, and toss for 2 minutes, until spinach is wilted. Serve.
Serving size: about 1 1/2 cups
|Calories 130||Calories from Fat 76|
|% Daily Value|
|Total Fat 8g||13%|
|Saturated Fat <1g||3%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 12g||2%|
|Dietary Fiber 2g||10%|
|Vitamin A 204%||Vitamin C 52%|
|Calcium 12%||Iron 20%|
|Vitamin K 554 mcg||Potassium 751 mg|
|Magnesium 114 mg|