Spinach and Roasted Chestnuts

Recipe type: Side Dish

Author: Jane Fonda
Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Serves: 4
  • 8 oz whole chestnuts, unshelled
  • 1 tablespoon olive oil
  • 1 shallot, peeled and minced
  • 12 oz spinach, stems trimmed
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon ground black pepper
  1. Preheat an over to 400 degrees F
  2. Using a sharp knife, cut an X in the flat side of each chestnut and spread the nuts in the bottom of a roasting pan. Roast until the shells split, 15-20 minutes. Cool to the touch. Remove and discard the shells and inner brown skin.
  3. In a large nonstick frying pan over medium heat, heat the oil. Add the shallot and garlic and saute, stirring frequently, until the spinach wilts, about 5 minutes. Add the pepper and chestnuts and saute until the chestnuts are warm, about 5 minutes.
  4. To serve, divide among 4 individual plates.
Calories: 136 Fat: 4g Saturated fat: 1g Carbohydrates: 23g Fiber: 2g Protein: 3g Cholesterol: 0

Chestnuts are lower in fat than many counterparts in the nut family. Roasting brings out their flavor, while softening their texture. Toss chestnuts into your favorite salads, rick and pasta dishes for added protein and flavor.

From Jane Fonda at: http://janefonda.com/category/food-nutrition/

Posted in Diet News
Ven Cleanse

These statements by Latter Rain LLC have not been reviewed or evaluated by the Food and Drug Administration (FDA). This product is not intended to diagnose, treat, cure, or prevent any disease. Information in this site is provided for informational purposes only. It is not meant to substitute for any medical advice provided by your physician or other medical professional. You should not use the information contained herein for diagnosing or treating a health problem or disease or prescribing any medication