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Spinach with Pine Nuts and Raisins
"It took me years to appreciate spinach. As a raw salad green, it wasn’t crisp enough. null, it was soggy and flavorless. Then my taste buds matured. Spinach has become a daily requirement in my diet. The thing about spinach is that you need to add a little healthy bit of vitamin C to help reap the total benefit of calcium and iron. This is because the dark green leafy vegetable contains oxalic acids which tend to block the absorption of iron. The oxalic acid content increases when cooked.
Spinach is a “power” food, not because of the reputation Popeye gave it but because it’s packed with essential nutrients which, if eaten daily, will help to reach the RDA for calcium, iron, null, Vitamin A and more. All the essentials for maintaining healthy bodies ( strong bones, immunity from disease, a healthy heart, and good eye sight)."
1/2 cup of spinach = 1 serving (source: null)
Nutrition in 1/2 cup cooked spinach
- Calories = 21
- Fat = 0
- Carbohydrates = 3 g (2g dietary fiber)
- Protein = 3 g
- RDA’s: 122 mg calcium (12%); 133 null null (33%); 3 mg iron (30%); 419 mg potassium (*no RDA for potassium);7,371 IU Vitamin A (147%-184%)
null spinach with pine nuts and raisins
- 3 TBS olive oil
- 12 oz. spinach (Use frozen, partially defrosted otherwise you will need A LOT of fresh spinach) *Fresh spinach will cook down to about 1/3 it’s original size.
- 2 oz. (1/2 cup) Pine nuts
- 1/4 cup golden raisins
- 1 to 2 TBS lemon juice (up to you and your taste preference)
- 1/2 tsp. sea salt
- 1/2 tsp. fresh ground black pepper
Add the raisins, pine nuts, salt and pepper and cook for 2 minutes stirring constantly otherwise the pine nuts and raisins will burn. Add the lemon juice and cook 1 more minute.
For additional photos of this dish, go over to Apple Crumbles.