Try this Spinach with Olives, Raisins And Pine Nuts recipe, or contribute your own.
Suggest a better descriptionPlace colander over large bowl. Line colander with kitchen towel. Toss 1/3 of spinach in heavy Dutch oven over high heat until wilted but still bright green, about 3 minutes. Transfer spinach to prepared colander. Repeat with remaining spinach in 2 batches. Let spinach cool briefly. Gather towel around spinach and squeeze well, pressing out as much liquid as possible. (Can be prepared 8 hours ahead. Cover and refrigerate.) Heat olive oil in heavy large skillet over medium heat. Add chopped garlic, olives and raisins and saute until garlic begins to color, about 3 minutes. Add spinach and toasted pine nuts and toss until heated through. Add vinegar and toss. Season spinach generously with salt and pepper and serve. Serves 8. Bon Appetit December 1993
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 1 servings | ||
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Calories: 158 | ||
Calories from Fat: 122 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.8mg | 0 % | |
Potassium 75mg | 2 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 7.8g | ||
Protein 0.9g | 1 % | |
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: 158
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