Sautéed Greens with Nuts & Raisins
Deep green leafy vegetables are an easy, tasty, versatile way to help meet daily goals- and they are the quintessential local summer vegetable.
Frozen vegetables are a dietitian’s unsung hero in the kitchen. Options like kale, broccoli florets, corn and spinach are as nutritious as their fresh counterparts and they help minimize waste while ensuring you have foods on hand for quick meal prep.
Featured in the Living Well Eating Smart newsletter issue #70 (March 23rd - May 17th , 2017). This recipe is inspired by a recipe from Eating Well, Sauteed Spinach with Pine Nuts & Golden Raisins, and featured in the August 2015 CT Spotlight segment on NBC CT.
1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Heat olive oil in a large nonstick skillet or Dutch oven over medium-high heat. Add raisins, nuts and garlic; cook, stirring, until fragrant, about 30 seconds.
4. Add greens and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar.
5. Serve immediately, sprinkled with Parmesan and pepper.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition Facts Per Serving:
Total Fat: 8 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 25 mg
Carbohydrates: 17 g
Fiber: 4 g
Protein: 6 g