4
Serves
Preparation time: 10 minutes
Cooking time: 10 minutes
Even if you haven’t had time to shop for fresh produce or are too busy to rinse fresh greens, there is no excuse for not including a side of Magic spinach on your menu. Frozen spinach works beautifully in this adaptation of a traditional Spanish recipe. Note: Use the frozen cut-leaf spinach that is packed loose in a poly bag (rather than frozen in a block and packed in a box). It is easier to sauté and tastes more like fresh spinach.
1/3 cup dried currants or coarsely chopped dark raisins
Boiling water
2 teaspoons extra-virgin olive oil
1/4 cup pine nuts
1 cup finely chopped onion (1 medium)
1 garlic clove, minced
1 bag (16 ounces/450 grams) frozen cut-leaf spinach
1 tablespoon balsamic vinegar
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1. Place the currants in a small bowl and pour in enough boiling water to cover. Let plump for 5 to 10 minutes. Drain, reserving the soaking liquid.
2. Heat the oil in a large nonstick skillet over medium-low heat. Add the pine nuts and cook, stirring, until light golden, 1 to 2 minutes. Transfer pine nuts to a small bowl and set aside. (Do not wash the skillet.)
3. Add the onion and garlic to the skillet. Cook, stirring, until softened and light golden, 2 to 3 minutes. Add the frozen spinach and 2 tablespoons of the reserved soaking liquid. Increase heat to medium-high and cook, stirring, until heated through and no frozen bits remain, 3 to 5 minutes. Stir in the currants and pine nuts. Season with vinegar, salt, and pepper. One serving is 3/4 cup.
Per serving: 165 calories, 6 g protein, 19 g carbohydrates, 5 g fiber, 9 g total fat, 1 g saturated fat, 434 mg sodium.