Dark green leafy vegetables are a treasure trove of vitamins, minerals, and fiber they are fabulous on the dinner table as well!
While many leafy greens are fabulous tossed in salads, sautéing them in olive oil, garlic, lemon, and herbs brings out a rich flavor. Check this version of sautéed spinach with raisins and pine nuts. Most leafy greens can be cooked this way.
Sautéed spinach with raisins and nuts
Serves 4 prep time: 5 minutes cooking time: 4-5 minutes
Raisins and nuts are frequently used in Southern Italian cooking. My husband and I had this at an Italian restaurant and I have been making it at home ever since. We prefer our version as it contains much less oil and salt.
1- 16 oz package baby spinach, washed
2-tablespoons olive oil
2 clove garlic
¼ cup raisins
¼ cup pine nuts or slivered almonds
Salt and pepper to taste
1. In a medium size skillet, heat oil over medium high heat. Add garlic and cook for 1 minute. Add spinach (Pan may seem too small as raw spinach has a high volume but it cooks down a lot) and raisins. Cook for about 2 minutes until just wilted, stir frequently. Add nuts and cook for 1-2 more minutes. Season with salt and pepper to taste.
Serve.