Any type of stock can be used depending on your taste and preference. Raisins, dates, or any dried fruit can be substituted for the pineapple.
INGREDIENTS | SERVES 6
- 2 pounds fresh spinach
- ¼ cup almonds
- ¼ cup dried pineapple
- ¼ cup Basic Vegetable Stock or low-sodium canned vegetable stock
- Freshly cracked black pepper, to taste
Tear the spinach into bite-size pieces. Finely chop the almonds in a food processor or with a knife. Cut the pineapple into small dice.
Heat a large sauté pan to medium-high heat. Pour in the stock and add the spinach and almonds all at once. Toss until the spinach is just wilted.
Remove from heat and add the pineapple. Season with pepper and serve.
PER SERVING: Calories: 65 | Fat: 2.6 g | Protein: 5.5 g | Sodium: 120 mg | Fiber: 3.5 g | Carbohydrate: 9 g