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10 minutes
5 minutes
15 minutes
- 2 tablespoons extra-virgin olive oil
- 2 bunches fresh spinach, trimmed
- 3 tablespoons low-sodium chicken broth
- 0.25 cup golden raisins
- 1 teaspoon garlic powder
- freshly ground black pepper to taste
- 2 teaspoons freshly shredded Parmesan cheese
- In a saucepan over medium heat, warm olive oil and toss spinach with tongs until coated. Cook until wilted, about 4 minutes. Stir in chicken broth, golden raisins, garlic powder, black pepper, and Parmesan cheese. Continue cooking until cheese is melted and raisins are plump, for 1 to 2 minutes.
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