Day 268: Quick Spinach with Currants & Pine Nuts

Ten minutes from stovetop to tabletop -- no beating that. Plus if you're looking for a fast AND low-carb vegetable, this has your name all over it. It's just simple spinach gussied up with currants and pine nuts and hotted up with a bit of red pepper flake. Next time, I'll take a pass on the currants but the pine nuts added good texture contrast. Given the holiday indulgence that's settled all too comfortably in my waist and regions further south, I virtuously cut the fat from a tablespoon each of olive oil and butter to just a single teaspoon of olive oil. But as the spinach finished cooking, the taste buds cried out for butter flavor so I did succumb and add a teaspoon. It made all the difference, I think, between feeling cheated and satisfied -- especially important when there are still too many post-holiday temptations hanging around. For other recipes quick-quick vegetables, see here in the Recipe Box. QUICK SPINACH with CURRANTS & PINE NUTS Bookmark or print this recipe only Hands-on time: 10 minutes Time to table: 10 minutes Serves 4 1 teaspoon olive oil (reduced from 1 tablespoon) 1 tablespoon minced garlic (from a jar ...) 1/4 teaspoon salt Dash red pepper flake 1/4 cup currants (next time, I'll skip these) 2 tablespoons pine nuts (the inspiring recipe also suggest pecans) 16 ounces fresh spinach (from a bag for convenience) 1 teaspoon unsalted butter (taste the spinach before adding, maybe you won't crave it) Sprinkle freshly grated Parmesan Heat the olive oil over MEDIUM HIGH in a large, deep skillet. When it's hot, add the garlic, salt, red pepper, currants and pine nuts and stir continuously until almost soft. Add the spinach, in batches, stirring in each batch until it starts to wilt before adding the next. Cook for 2 - 3 minutes, stirring continuously. Taste and adjust seasoning. If needed, stir in the butter. Transfer to a serving plate, top with Parmesan. Serve and enjoy! NUTRITION ESTIMATE With Currants: Per Serving: 83 Cal (54% from Fat, 18% from Protein, 28% from Carb); 4 g Protein; 6 g Tot Fat; 1 g Sat Fat; 6 g Carb; 3 g Fiber; NetCarb3; 127 mg Calcium; 3 mg Iron; 246 mg Sodium; 3 mg Cholesterol; Weight Watchers 2 points Without Currants: Per Serving: 78 Cal (57% from Fat, 19% from Protein, 24% from Carb); 4 g Protein; 6 g Tot Fat; 1 g Sat Fat; 5 g Carb; 3 g Fiber; NetCarb2; 123 mg Calcium; 3 mg Iron; 246 mg Sodium; 3 mg Cholesterol; Weight Watchers 1 point CREDIT WHERE CREDIT'S DUE This recipe comes from my good friend Lisa. The recipe card is dated September 1993 (I think we've got pictures of John and Kerrin in the tire tube swings at the park from that trip, right, Lis?) and is one of many-many favorites from her!
(c) Copyright 2006 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.