Culinary and Lifestyle Medicine Track
Recipes

Wilted Spinach with Almonds and Pesto

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Prep Time: 5 minutes
Cooking Time: 5 minutes

Ingredients

  • 4-6 cups raw spinach
  • 1 tsp olive oil
  • 1/4 cup almonds, no salt, toasted
  • 1 tbsp pesto sauce
  • Optional: 4 scrambled eggs

Instructions

  1. In a toaster oven or standard oven, toast almonds on a cookie sheet at 300 degrees F for 4-5 minutes, until they begin to brown and crack.
  2. While almonds are toasting, heat olive oil in a large skillet over medium-high heat. Add spinach, and use tongs to lightly “fluff” spinach and coat with oil. Cook for 1-2 minutes until leaves start to deflate and wilt. Remove from heat quickly. (Note: If you don’t like the stronger flavor of cooked spinach, cook only for 30 seconds or so).
  3. In a serving bowl, mix pesto, spinach, and toasted almonds. Serve on top of scrambled eggs to make it a meal!

Nutrition Facts

Nutrition Facts for Wilted Spinach with Almonds and Pesto

  • Number of Servings Per Container: 2
  • Serving Size: 1/2 cup
  • Calories: 170
  • Total Fat: 15g, 19%
    • Saturated Fat: 1.5g, 8%
    • Trans Fat: 0g
  • Cholesterol: 0mg, 0%
  • Sodium: 105mg, 5%
  • Total Carbohydrate: 7g, 3%
    • Dietary Fiber: 4g, 13%
    • Total Sugars: 2g
      • Added Sugars: 0g, 0%
  • Protein: 7g, 13%
  • Vitamin D: 0mcg, 0%
  • Calcium: 140mg, 11%
  • Iron: 3mg, 15%
  • Potassium: 600mg, 12%