Sauteed Spinach with Currants and Toasted Pine Nuts

July 1st, 2013

spinach

Spinach and other leafy vegetables contain more vitamins and minerals and fewer calories than other vegetables.  It is an excellent source of vitamins A and C as well as the powerful phytonutrient lutein…which helps keep your eyes healthy.  It is a good source of iron, but should be paired with a source of vitamin C (like tomatoes or currants!) for best absorption.  Spinach is best eaten fresh, as it loses nutritional properties with each passing day…so eat up and enjoy!

 

Sautéed Spinach with Currants and Toasted Pine Nuts

1 teaspoons olive oil

2 garlic cloves, minced

1 1/2 tablespoons currants, plumped in water

1 Tablespoon pine nuts, toasted

1 Tablespoon balsamic vinegar

1 large bunch of spinach

Sea salt and freshly ground pepper

Directions
In a medium saucepan heat the olive oil over medium heat, add garlic and sauté until softened. Add the currants and cook until warm, about 1 minute. Add the pine nuts, balsamic vinegar and a pinch of salt and pepper and cook for another minute. Add the spinach and toss with tongs until wilted.

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1 comments
dishing up the dirt
dishing up the dirt

This sounds delicious! We have SO much spinach at our farm right now. This salad is definitely jumping onto my priority list! yum