SPINACH WITH PINE NUTS AND RAISINS
A nice side for winter meat entrees, this bright and flavorful dish is a delicious way to get your greens onto any table. The simple list of ingredients makes it easy to prepare. -Gretchen Whelan, San Francisco, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a Dutch oven, cook pine nuts and garlic in oil over medium heat for 2 minutes. Stir in raisins; cook 1 minute longer. Stir in the spinach, salt and pepper; cook just until tender, 4-5 minutes. Serve with a slotted spoon.
Nutrition Facts : Calories 171 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
SPINACH AND PINE NUTS
In the mood for a bit of something green and leafy? Try this scrumptious spinach with pine nuts. Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
- Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.
Nutrition Facts : Calories 83.2 calories, Carbohydrate 8.8 g, Fat 3.9 g, Fiber 5.1 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 179.6 mg, Sugar 1 g
SPINACH WITH RAISINS AND PINE NUTS
Spinach with raisins and pine nuts, when simply yet perfectly sauteed as here, is a classic for a reason. Serve as tapas, side dish, or topper for pasta.
Provided by Rachel Roddy
Categories Sides
Time 30m
Number Of Ingredients 7
Steps:
- Soak the raisins in a bowl with enough warm water to cover for 10 minutes.
- Rinse the spinach in a couple changes of cold water. Discard any wilted or bruised leaves and trim away any thick, woody stalks.
- Place the spinach in a large pan with nothing but the water that clings to the leaves, cover the pan, and cook over low heat until the spinach has collapsed and is tender. This should take 5 to 10 minutes.
- Transfer the spinach to a colander and drain. Once it's cool enough, squeeze it with your hands to eliminate any excess liquid.
- Meanwhile, peel and gently crush the garlic cloves with the flat side of a knife.
- In a large skillet or sauté pan over medium-low heat, gently cook the garlic until fragrant and lightly golden and then remove it. Add the butter to the pan, let it foam slightly, then add the pine nuts and turn them in the oil before adding the spinach and a pinch of salt. Cook for 2 minutes, or just until the spinach leaves glisten.
- Drain the raisins and add them to the pan, gently turn the ingredients a couple more times, and serve immediately.
Nutrition Facts : ServingSize 1 portion, Calories 214 kcal, Carbohydrate 13 g, Protein 5 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 12 mg, Sodium 92 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 12 g
SAUTEED SPINACH WITH RAISINS AND PINE NUTS
Sauteed spinachtossed with sweet goldenraisins and lightly toastedpine nuts can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Place golden raisins in a small bowl, and cover with 3/4 cup warm water; set aside. Remove any tough stems from spinach, and wash thoroughly. Set aside.
- Place a wide, 6-quart saucepot over medium-high heat, and add olive oil. Add garlic, and saute for 1 minute. Add pine nuts. Cook, stirring constantly, until golden brown, about 1 minute. Drain the reserved raisins, and add them to pan. Add spinach, and season with salt and pepper to taste. Cook, stirring constantly, just until spinach has wilted, 3 to 4 minutes. Serve immediately.
BUTTERNUT SQUASH WITH SPINACH, RAISINS, AND PINE NUTS
Elegant yet comforting, this side dish has layers of flavor thanks to the earthy-sweet squash and raisins, the fresh spinach, and the rich salty toasty top notes from the cheese and nuts.
Provided by Susie Middleton
Categories Side dishes
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Remove from the heat, add the lemon zest and juice, and swirl to combine.
- Heat the oil in a 12-inch nonstick skillet over medium heat. Add the squash and 1/2 tsp. salt; toss well to coat.
- Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low and cook, gently stirring occasionally, until the squash begins to brown, 5 to 6 minutes. As the mixture cooks, you should hear a gentle sizzle.
- Turn the heat down to low, add the onions and raisins and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and browned, 12 to 15 minutes more.
- Add the spinach and lemon butter and toss gently until the spinach is wilted, about 1 minute. Remove the pan from the heat and stir in the cheese and pine nuts. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.
Nutrition Facts : ServingSize 4, Calories 290 kcal, Fat 160 kcal, SaturatedFat 6 g, TransFat 18 g, Carbohydrate 32 g, Fiber 5 g, Protein 6 g, Cholesterol 20 mg, Sodium 280 mg, UnsaturatedFat 10.5 g
SPINACH WITH APPLES AND PINE NUTS
This is an easy and versatile recipe for spinach. I have substituted different types of nuts, frozen for fresh spinach, and apples for raisins. Yum!
Provided by Bethany S
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and apple; cook until the nuts and garlic are golden and the apple is just soft, 3 to 5 minutes.
- Increase the heat to medium, and add the spinach to the skillet. Stir and cook another 2 to 3 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 120.5 calories, Carbohydrate 8.4 g, Fat 9.3 g, Fiber 2.6 g, Protein 3.2 g, SaturatedFat 1.3 g, Sodium 57 mg, Sugar 4 g
SPINACH WITH RAISINS, PINE NUTS & BREADCRUMBS
A quick and superhealthy side that is brilliant with your main meals or barbecues
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Heat the oil in a frying pan over a low heat. Add the breadcrumbs, garlic and some seasoning. Cook, stirring, until they are golden and crunchy.
- Remove from the pan, add the pine nuts and raisins, and cook for 2 mins until they are warmed through. Tip in the spinach and allow the heat of the pan to wilt it.
- Transfer to a serving dish and sprinkle over the crispy crumbs.
Nutrition Facts : Calories 197 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.48 milligram of sodium
CANNELLONI WITH SPINACH, RAISINS AND PINE NUTS
From The New Spanish Table. According to the author, though cannelloni may have their origins in Italy, they have become something of a Catalan national dish. Rather than ricotta fillings and tomato-based sauces, Catalon cannelloni dishes can be filled with fish, ground meat or spinach. No-boil lasagna noodles can be used in place of cannelloni squares. I love the raisins in this, but they're the only thing my son doesn't like about it, so go with your own best judgments about family preferences.
Provided by pattikay in L.A.
Categories Spinach
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- If using fresh spinach, rinse but do not drain. Cook, covered in a large saucepan over medium heat in the water clinging to the leaves, till wilted, about 4-5 minutes, stirring a few times.
- Transfer the spinach to a colander and drain, when cool enough to handle, squeeze out the excess moisture. finely chop the spinach. (if using frozen, thaw and press out excess moisture).
- Heat 2 T of the olive oil in a large skillet over low heat.
- Add the garlic, pine nuts, raisins and ham, if using, and cook till the pine nuts and garlic are golden, 3-5 minutes.
- Add the chopped spinach and cook for about 1 minute, stirring to distribute all the ingredients evenly.
- Season the spinach with salt and pepper to taste, transfer it to a bowl and set aside.
- Melt the butter with the remaining 1 T olive oil in a heavy, medium sized saucepan over medium low heat.
- Whisk in the flour and cook, whisking for about 2 minutes.
- Add the milk in a steady stream, and bring to a boil over high heat, whisking constantly.
- Reduce the heat to low and simmer, whisking occasionally, till the sauce thickens, about 2 minutes.
- Stir in the nutmeg and season with salt and pepper to taste.
- Set about 1/2 cup of the spinach mixture aside.
- To finish off the filling, stir 2/3 cup of the sauce into the remaining spinach, set the rest of the sauce aside.
- Preheat oven to 400°F; lightly butter a 12x9 gratin dish or shallow ceramic baking dish.
- Bring 5-6 quarts water to a boil over high heat.
- Place a large bowl of ice water next to the pot.
- Working in two batches, boil the sheets of pasta, stirring to separate them, till al dente - about 2 minutes for fresh pasta and about 6 minutes for no boil lasagna noodles.
- Using tongs, transfer the noodles to the ice water to stop the cooking.
- Lift the noodles from the water, shaking off excess and lay them flat on a dry linen towel.
- Repeat with the remaining pasta, bringing the water back to a rolling boil before adding the second batch.
- Pat the pasta dry with paper towels before filling it.
- Place about 1/4 cup of the spinach filling close to one end of a noodle (if using lasagna, use the long end), shaping it into a compact log.
- Starting with a long end, roll up the noodle, then cut it in half crosswise.
- Place the filled noodles seam side down in the prepared dish.
- Repeat with remaining noodles and filling.
- The filled noodles should fit snugly in a single layer.
- Stir the reserved 1/2 cup of spinach and any of the filling you may have left over into the served sauce and spread evenly over the cannelloni.
- Sprinkle the cheese evenly on top.
- Bake till the cannelloni are hot and the top is browned and bubbly, about 25 minutes.
- If you'd like the top more browned, pass the dish under the broiler for a few minutes.
- Let cool for a few minutes then serve straight from the baking dish.
Nutrition Facts : Calories 550.7, Fat 40.1, SaturatedFat 16.5, Cholesterol 71.3, Sodium 664.8, Carbohydrate 30.3, Fiber 4.5, Sugar 10.5, Protein 22.8
SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)
An addictive melange of spinach, garlic, raisins, pine nuts and good olive oil, this is one of the best Catalan dishes. Its uses in the Catalan kitchen are many - in croquettes or egg tortillas, as a topping for cocas (flat breads), as a filling for savory turnovers or cannelloni, or as a base for baked fish. As a side dish, it goes with just about anything, and nothing beats it in the morning on toast, topped with poached eggs. The recipe is also great made with other wilted greens, such as chard or escarole. Adapted from "The New Spanish Table" cookbook.
Provided by TxGriffLover
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
- Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
- Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
- Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
- Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.
Nutrition Facts : Calories 282.8, Fat 21.5, SaturatedFat 2.5, Sodium 137.4, Carbohydrate 21.3, Fiber 4.8, Sugar 9.9, Protein 7.1
SPINACH WITH PINE NUTS AND RAISINS RECIPE - ESPINACAS A LA CATALANA
This classic Spanish dish of spinach with pine nuts and raisins is a delicious way to get your daily veggies! Make your own espinacas a la catalana at home in no time at all.
Provided by David Pope
Categories Appetizer
Time 30m
Number Of Ingredients 8
Steps:
- Place all of the raisins in a small bowl and cover with water. Put to one side and leave them to rehydrate.
- To prepare the spinach, wash any dirt or soil off of the leaves, and trim the stalks (not necessary if using baby spinach). Once clean, place in a large pot with the salt and water over medium heat. Cook, stirring, for 3-4 minutes or until the spinach is wilted.
- Strain through a colander and gently squeeze with your hands to remove any excess water. Leave in a colander over a bowl to continue draining.
- Place a large skillet or frying pan over medium-low heat and add the pine nuts. Toast the pine nuts until they are lightly golden brown, about 1-2 minutes. Shake the pan quite a bit to move the nuts around and toast evenly on all sides. Remove the nuts from the pan and place on a plate to one side.
- Put the pan back on the heat. Add the olive oil and increase the heat to medium. When the olive oil is hot, add the garlic and begin to fry until lightly golden (about 1-2 minutes).
- Drain the raisins and add them to the pan. Also add the spinach, stirring to mix together with the raisins and garlic. Cook, stirring constantly, until any excess water has evaporated completely.
- Add the pine nuts back into the pan and stir to combine everything.
- Remove the pan from heat and serve immediately. Season with salt, pepper, and more olive oil.
Nutrition Facts : Calories 241.53 kcal, Carbohydrate 21.87 g, Protein 10.15 g, Fat 15.86 g, SaturatedFat 1.72 g, Sodium 525.46 mg, Fiber 7.14 g, Sugar 8.76 g, ServingSize 1 serving
SPINACH WITH PINE NUTS AND RAISINS
Provided by Joyce Goldstein
Categories Side Sauté Vegetarian Rosh Hashanah/Yom Kippur Raisin Pine Nut Spinach Kosher Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.
SAUTEED SPINACH WITH GOLD RAISINS AND TOASTED PINE NUTS
Steps:
- In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve.
SPINACH WITH RAISINS & PINE NUTS
This iron-rich green is a healthy choice as a side dish- serve with fruity raisins and olive oil, and a little contrasting balsamic vinegar
Provided by Mary Cadogan
Categories Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.
Nutrition Facts : Calories 103 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
More about "spinach with raisins pine nuts recipes"
SAUTEED SPINACH WITH RAISINS & PINE NUTS | COOK FOR YOUR LIFE
From cookforyourlife.org
5/5 (3)Estimated Reading Time 2 minsCategory SidesCalories 617 per serving
- Dry roast the pine nuts in a skillet until they are pale brown. Don’t let them burn. Tip into a bowl as soon as they are ready. Set aside.
- Strip the tender green parts of the spinach leaves from the stalks and place in a large colander. If using baby spinach, skip this step. Wash them thoroughly to remove any grit.
- Place the spinach, with the water that clings to them, into a large saucepan. Set over a high heat, add a pinch of sea salt. Cover and cook for about 1 and half to 2 minutes. Drain, and plunge the spinach into cold water to stop the cooking. Drain again, squeezing out any excess water.
SPINACH WITH RAISINS AND PINE NUTS - CHOWHOUND
From chowhound.com
Cuisine SpanishTotal Time 15 minsCategory Side DishCalories 255 per serving
- Rinse but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan.
SPINACH WITH PINE NUTS AND RAISINS | RECIPES | WW USA
From weightwatchers.com
Servings 2Total Time 10 minsCategory Appetizers,Snacks,Cocktails
- In a large nonstick skillet over medium-high heat, warm oil; add garlic. Cook until fragrant, about 1 minute. Add spinach and stir occasionally until wilted, about 2 to 3 minutes.
SAUTéED SPINACH WITH RAISINS AND PINE NUTS | BETTER HOMES ...
From bhg.com
5/5 (2)Calories 262 per servingTotal Time 25 mins
- In an extra-large nonstick skillet heat 1 tablespoon of the oil over medium heat. Add pine nuts; cook and stir for 3 to 5 minutes or until golden. Transfer to a serving bowl.
- Add another 1 tablespoon of the oil to skillet; heat over medium heat. Add one-third of the raisins and one-third of the garlic. Add one-third of the spinach. Cook for 1 to 2 minutes or until spinach begins to wilt, tossing constantly. Transfer to serving bowl. Repeat two more times with the remaining oil, raisins, garlic, and spinach.
ESPINACAS A LA CATALANA- SPINACH WITH PINE NUTS AND RAISINS
From mayihavethatrecipe.com
5/5 (1)Total Time 25 minsCategory SideCalories 170 per serving
- Using your hands or a fine mesh colander squeeze as much water as you can from the spinach. See Note 2
- In a large skillet, heat 2 teaspoons of the olive oil and sauté pine nuts and raisins in the olive oil at medium heat until the pine nuts start to turn golden, stirring constantly for about a minute. Make sure you don't move away from the stove the pinenuts can easily burn. Set aside
SPINACH PIE WITH GOAT CHEESE, RAISINS, & PINE NUTS RECIPE ...
From myrecipes.com
5/5 (10)Calories 363 per servingServings 8
- Heat 3 tablespoons oil in a large Dutch oven over medium heat. Add onion to pan; cook 5 minutes or until browned, stirring occasionally. Add spinach, 1 bag at a time; cook 3 minutes or until spinach wilts, stirring frequently. Simmer spinach mixture 40 minutes or until liquid evaporates. Stir in raisins. Remove from heat; cool completely. Stir in cheese, nuts, salt, and pepper.
- Press 1 phyllo sheet into bottom and up sides of a 13 x 9–inch baking dish coated with cooking spray (cover remaining dough to keep from drying); lightly coat phyllo with cooking spray. Repeat procedure with 7 phyllo sheets. Spread spinach mixture in an even layer onto phyllo. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly brush with 1 1/2 teaspoons oil. Repeat procedure with the remaining 3 phyllo sheets and the remaining 1 1/2 tablespoons oil. Place phyllo layer over spinach mixture; tuck in sides to enclose spinach fully. Bake at 400° for 30 minutes. Remove from oven; let stand 15 minutes.
SPINACH WITH RAISINS AND PINE NUTS RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 68 per servingServings 10
SPINACH WITH PINENUTS AND SULTANAS | NIGELLA'S RECIPES ...
From nigella.com
Servings 6-8
SPINACH WITH RAISINS | SOSCUISINE
From soscuisine.com
3.5/5 (43)Category Side DishesServings 2Calories 50 per serving
SAUTEED SPINACH WITH PINE NUTS & GOLDEN RAISINS RECIPE ...
From eatingwell.com
5/5 (6)Total Time 15 minsCategory Healthy Spinach Side Dish RecipesCalories 146 per serving
WARM SPINACH SALAD WITH PINE NUTS AND RAISINS RECIPE
From nutstop.com
5/5 (2)Servings 2
SPINACH WITH GOLDEN RAISINS AND PINE NUTS RECIPE ...
From recipes.sparkpeople.com
5/5 (111)Calories 221 per serving
SPINACH SAUTéED WITH RAISINS AND PINE NUTS | WILLIAMS SONOMA
From williams-sonoma.com
Servings 4Total Time 20 mins
SPINACH WITH PINE NUTS & RAISINS - RECIPE - FINECOOKING
From finecooking.com
5/5 (4)Category Side DishesCuisine MediterraneanCalories 160 per serving
SPINACH WITH OLIVES, RAISINS AND PINE NUTS
From recipegirl.com
Reviews 2Estimated Reading Time 1 minServings 8Total Time 30 mins
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love