Spinach with raisins and pine nuts, when simply yet perfectly sauteed as here, is a classic for a reason. Serve as tapas, side dish, or topper for pasta.
Spinach with Raisins and Pine Nuts
- Quick Glance
- Quick Glance
- 20 M
- 30 M
- Serves 4
Soak the raisins in a bowl with enough warm water to cover for 10 minutes.
Rinse the spinach in a couple changes of cold water. Discard any wilted or bruised leaves and trim away any thick, woody stalks.
Place the spinach in a large pan with nothing but the water that clings to the leaves, cover the pan, and cook over low heat until the spinach has collapsed and is tender. This should take 5 to 10 minutes.
Transfer the spinach to a colander and drain. Once it’s cool enough, squeeze it with your hands to eliminate any excess liquid.
Meanwhile, peel and gently crush the garlic cloves with the flat side of a knife.
In a large skillet or sauté pan over medium-low heat, gently cook the garlic until fragrant and lightly golden and then remove it. Add the butter to the pan, let it foam slightly, then add the pine nuts and turn them in the oil before adding the spinach and a pinch of salt. Cook for 2 minutes, or just until the spinach leaves glisten.
Drain the raisins and add them to the pan, gently turn the ingredients a couple more times, and serve immediately. Originally published July 20, 2009.
Recipe Testers' Reviews
I was pleasantly surprised by the savory and sweet flavors of this dish. The sautéed pine nuts added a buttery flavor that was complemented by the sweetness of the raisins. It was very easy to pull together and would make a great side either warm or at room temperature.
I used baby spinach in place of the leaf spinach without any issues. I used a very large saucepan to hold it all, and the spinach took about 10 minutes over low heat.
I agree with everything the author says about the great flavors of this dish. It's an excellent way to prepare spinach, and the use of raisins and pine nuts really elevates the dish.
I used baby spinach, which took 10 minutes to wilt in a large sauté pan. It's important to turn the leaves with tongs every few minutes so that they cook evenly.