This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Spinach is susceptible of receiving all imprints: It is the virgin wax of the kitchen."
-Grimod de la Reyniere, 19th century gourmand
I first had this recipe in Spain and again here in the United States at a Spanish restaurant. It is a simple and quick dish that balances the bitterness of the spinach with sweet raisins and apples. The touch of salt and nuttiness round out the flavors for a well-balanced dish.
Servings: 4 | Serving size: about 1 cup
Cooking Time: 15 Minutes
This recipe can be multiplied by 2, 3.
This recipe will keep well, refrigerated, for about 24 hours. Reheat gently or serve cold.
|1 Tbsp||olive oil|
|1/4 cup||walnut pieces|
|1 large||apple (diced)|
|1 lb||fresh spinach|
|fresh ground black pepper (to taste)|
Place the olive oil in a large skillet over medium high heat.
Add the walnut pieces and toss for one minute.
Add the apple and raisins and toss for two minutes.
Add the spinach, salt and pepper.
Toss for about one minute until the spinach begins to wilt.
Serving size: about 1 cup
|Calories 164||Calories from Fat 78|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 0g||4%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 21g||6%|
|Dietary Fiber 3g||16%|
|Vitamin A 205%||Vitamin C 56%|
|Calcium 14%||Iron 18%|
|Vitamin K 551 mcg||Potassium 802 mg|
|Magnesium 108 mg|