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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Spinach is susceptible of receiving all imprints: It is the virgin wax of the kitchen."
-Grimod de la Reyniere, 19th century gourmand

The refrigerator light goes on...

I first had this recipe in Spain and again here in the United States at a Spanish restaurant. It is a simple and quick dish that balances the bitterness of the spinach with sweet raisins and apples. The touch of salt and nuttiness round out the flavors for a well-balanced dish.

Walnuts

There are two types of walnut - the English walnut and the black walnut. The English walnut was so named because the traders who imported them from their native Persia were mostly English (they are more accurately called Persian walnuts). The meat of English walnuts are lighter than the American Black walnut. There are dozens of varieties of both, but in general English walnuts have a softer flavor than their American cousins. The black walnut has a slightly stronger wild flavor.

Because of the high fat content walnuts don't keep well, so the fresher the better. They should have a sheen to them when purchased fresh. As they age the nut meat will take on a dusty, dull coat. Older nuts will be more fragile. Shelled nuts can be kept about 3 months in a cool place and up to a year in the freezer.

Walnuts are high in total fat, having about 18 grams per ounce, but the fats in many nuts and seeds have been shown to be good for you. Studies have been done with walnuts and they have been shown to be very powerful at reducing LDL (bad cholesterol).

4 ounces walnuts = 172 calories, 16g fat, 1g sat fat, 4g mono fat, 7g protein, 3g carbohydrates, <1mg sodium, 0mg cholesterol


 

Sautéed Spinach with Apples and Walnuts



Servings = 4 | Serving size =about 1 cup

Cooking Time = 15 Minutes

This recipe can be multiplied by 2, 3.

This recipe will keep well, refrigerated, for about 24 hours. Reheat gently or serve cold.

1 Tbsp olive oil
1/4 cup walnut pieces
1 large apple (diced)
1/4 cup raisins
1 lb fresh spinach
1/4 tsp salt
fresh ground black pepper (to taste)

Place the olive oil in a large skillet over medium high heat.

Add the walnut pieces and toss for one minute.

Add the apple and raisins and toss for two minutes.

Add the spinach, salt and pepper.

Toss for about one minute until the spinach begins to wilt.

Serve hot.

Nutrition Facts

Serving size = about 1 cup

Servings = 4

.

Amount Per Serving

Calories 164 Calories from Fat 78
  % Daily Value
Total Fat 8g 12%
    Saturated Fat 0g 4%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 237mg 10%
Total Carbohydrates 21g 6%
    Dietary Fiber 3g 16%
    Sugars 12g  
Protein 4g  
Vitamin A 205% Vitamin C 56%
Calcium 14% Iron 18%
Vitamin K 551 mcg Potassium 802 mg
Magnesium 108 mg