Vegetables are a major component of a low-glycemic diet, so eats lots of them. This low-glycemic recipe for wilted spinach with pine nuts perks up your palate with a bright lemon-dijon dressing. Prevent food boredom by trying new recipes like this one!
The dressing in this recipe has lots of pizzazz — so much that you may not need to add all of it; the lemon flavor is strong. Also, you can use pistachios in place of the pine nuts — they’re also delicious.
Low-Glycemic Wilted Spinach with Lemon and Pine Nuts
Preparation time: 5 minutes
Cooking time: 3–4 minutes
Yield: 4 servings
2 tablespoons extra-virgin olive oil
Juice of 1 lemon (about 2 to 4 tablespoons)
1/2 teaspoon dried thyme
1/4 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
One 10-ounce bag prewashed baby spinach
1/4 cup pine nuts
Salt to taste
In a small bowl, whisk together the olive oil, lemon juice, thyme, Dijon mustard, and vinegar. Set aside.
In a large saucepan with a steamer basket, steam the spinach over water, put the lid on, and turn the heat up to medium-high. Cook until the spinach just wilts, about 3 to 4 minutes. (You don’t want soggy spinach, so make sure you take it out as soon as it starts to wilt.)
Use a pair of tongs to remove the spinach from the steamer, and place it in a medium serving bowl; gently toss the spinach with the lemon-oil dressing until it’s coated evenly. Add the pine nuts, salt to taste, and serve.
Per serving: Calories 142 (From Fat 100); Glycemic Load 0 (Low); Fat 11g (Saturated 2g); Cholesterol 0mg; Sodium 267mg; Carbohydrate 10g (Dietary Fiber 4g); Protein 4g.
