Low-Glycemic Wilted Spinach with Lemon and Pine Nuts - dummies

Low-Glycemic Wilted Spinach with Lemon and Pine Nuts

By Meri Raffetto, Rosanne Rust

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

  1. In a small bowl, whisk together the olive oil, lemon juice, thyme, Dijon mustard, and vinegar. Set aside.

  2. 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.)

  3. 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.