This classic recipe is a good way to highlight this nourishing green vegetable. The rich flavor of pine nuts and sweetness of raisins are surprising yet compatible in tandem with the spinach.

　　

Ingredients

4 servings

　　1 tablespoon extra virgin olive oil

　　2 garlic cloves, crushed

　　2 to 3 tablespoons pine nuts

　　10 to 12 ounces baby spinach

　　1 tablespoon lemon juice

　　1/4 cup raisins

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the oil in a soup pot or stir-fry pan. Add the garlic and sauté over low heat for 1 minute, stirring frequently. Add pine nuts to taste and continue to sauté, stirring often, until the nuts and garlic are golden, about 3 minutes longer.

　　

Step 2

Add the spinach and cover. Cook for just a minute or two, until the spinach is wilted but still bright green. Remove from the heat.

　　

Step 3

Stir in the lemon juice and raisins, season with salt and pepper, and serve.

　　

nutrition information

Step 4

Calories: 100

　　

Step 5

Total Fat: 6g

　　

Step 6

Protein: 3g

　　

Step 7

Carbohydrates: 11g

　　

Step 8

Fiber: 3g

　　

Step 9

Sodium: 60mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).