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Diabetes Forecast

The Healthy Living Magazine

Sautéed Baby Spinach With Currants and Pine Nuts

Per Serving

Sautéed Baby Spinach With Currants and Pine Nuts

Makes: 4 servings
Serving Size: 1/2 cup
Calories 80
Fat 3 g
Saturated Fat 0 g
Trans Fat 0 g
Carbohydrate 7 g
Fiber 3 g
Sugars 2 g
Cholesterol 0 mg
Sodium 230 mg
Potassium 595 mg
Protein 3 g
Phosphorus 60 mg
Choices: Nonstarchy Vegetable 1, Fat 1
  • Makes: 4 servings
  • Serving Size: 1/2 cup
  • Preparation Time: 8 minutes
  • Cooking Time: 8 minutes

Ingredients

1 tsp. extra-virgin olive oil
1 large clove garlic, thinly sliced
1 lb. fresh baby spinach
Juice of 1/2 lemon (1 1/2 Tbsp), plus 4 lemon wedges, divided
1 Tbsp. currants or chopped black seedless raisins
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper (optional)
1 Tbsp. pine nuts, pan-toasted

Directions

  1. Heat the oil in an extra-large skillet over medium heat. Add the garlic and sauté until it begins to lightly brown, about 2 minutes. Transfer the garlic to a small dish and set aside.
  2. Add the spinach to the skillet, one large handful at a time. Cook and toss with tongs until all of the spinach is just wilted, about 4 minutes. Add the lemon juice and currants, and toss to combine, about 30 seconds. Remove from the heat and sprinkle with the salt and, if using, pepper.
  3. Using tongs, transfer the spinach to a serving bowl or platter. Top with the reserved garlic slices and the pine nuts, and serve with the lemon wedges.

Recipe adapted from The All-Natural Diabetes Cookbook: The Whole Food Approach to Great Taste and Healthy Eating by Jackie Newgent, RDN, CDN (American Diabetes Association, 2015). Order online at shopdiabetes.org or by calling 800-232-6733.

 
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