Cranberry and Spinach Side Dish

Level Easy
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  • 1 bag Dried Cranberries
  • 1/4 cup walnuts or hazelnuts
  • 1/4 cup pine nuts
  • 2 Tbsp olive oil
  • 1 red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 4 1/4 cup spinach leaves, stemmed and washed (lettuce optional)
  • Salt & Pepper to taste
  1. Hydrate cranberries with boiling water, drain and reserve.
  2. Lightly brown pine nuts and walnuts or hazelnuts, moving continuously over low heat.
  3. In a skillet, heat the olive oil over medium heat, saute onion; add garlic and allow to cook one minute more. Lower heat, add cranberries, all nuts, and spinach; stir until lightly cooked. Season with salt and pepper to taste.
  4. Serve warm or at room temperature, with lettuce if desired.
  • 1 bag Dried Cranberries
  • 1/4 cup walnuts or hazelnuts
  • 1/4 cup pine nuts
  • 2 Tbsp olive oil
  • 1 red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 4 1/4 cup spinach leaves, stemmed and washed (lettuce optional)
  • Salt & Pepper to taste
  1. Hydrate cranberries with boiling water, drain and reserve.
  2. Lightly brown pine nuts and walnuts or hazelnuts, moving continuously over low heat.
  3. In a skillet, heat the olive oil over medium heat, saute onion; add garlic and allow to cook one minute more. Lower heat, add cranberries, all nuts, and spinach; stir until lightly cooked. Season with salt and pepper to taste.
  4. Serve warm or at room temperature, with lettuce if desired.