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Suggest a better descriptionSoak currants in bowl warm water for 30 min. Drain.
Preheat oven to 325degrees. Toast pine nuts for 12-15 min.
Wash spinach . Discard thick stems. Place spinach in large pot with just water clinging to leaves. Cover and cook until wilted 3-5 minutes. Drain and rinse under cold water. Squeeze to remove extra moisture.
Heat olive oil in skillet. Add garlic and sauté for 2 min. Add spinach tossing to coat leaves with oils. Add currants , pine nuts, and apricots. Toss together. Season with salt and pepper and cook until spinach is hot.
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 302 | ||
Calories from Fat: 238 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.5g | 35 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 16g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.6mg | 0 % | |
Potassium 344.4mg | 9 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 14.8g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 302
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