Sautéed Spinach with Raisins and Pine Nuts

By sandy_h

From Jessica Seinfeld

Ingredients

• 1/3 cup raisins
• 1/4 cup reduced-fat, low-sodium chicken broth
• 6 tablespoons pine nuts
• 1 tablespoon olive oil
• 1 (12-ounces) package of baby spinach, rinsed and squeezed dry
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon of freshly grated nutmeg
• 1/4 teaspoon cinnamon
• 2 tablespoons reduced-fat sour cream

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Place the raisins and chicken broth in a small glass bowl. Heat in the microwave for 30 seconds to plump the raisins. Drain the raisins and reserve the liquid. Set aside.

Heat a large skillet over medium-high heat. Add the pine nuts and toast 10 to 15 minutes, stirring occasionally, until the nuts begin to brown. Reduce heat if the pine nuts begin to burn.

Increase the heat to high. Pour the olive oil over the pine nuts. Add half the spinach, the salt, pepper, nutmeg, and cinnamon. Press the spinach down with a small pot lid until it wilts, about 1 to 2 minutes. Add the rest of the spinach when there is enough space in the pan. Continue to cook 1 to 2 minutes more, until all the spinach is wilted but does not brown. If the spinach is too dry or starts to brown, add a little of reserve liquid. Cool slightly before stirring in the raisin and sour cream, then serve immediately.