Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2-1/2 pounds spinach
- 2 to 3 tablespoons olive oil
- 2 small yellow onions or 6 green onions, minced
- 4 tablespoons raisins, plumped in hot water and drained
- 4 tablespoons pine nuts, toasted
- Salt and freshly ground pepper to taste
Directions
Rinse the spinach well and remove the stems.
Place in a large sauté pan with only the rinsing water clinging to the leaves.
Cook over medium heat, turning as needed until wilted, just a few minutes.
Drain well and set aside.
Add the olive oil to the now-empty pan and place over medium heat.
Add the onions and sauté until tender, about 8 minutes.
Add the spinach,raisins, and pine nuts and sauté briefly to warm through.
Season with salt and pepper and serve warm or at room temperature.