Spinach with Raisins and Pine Nuts
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.
Ingredients
- 1/4 cup raisins or golden raisins
- 1 pound regular or baby spinach
- 2 garlic cloves
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons (3/4 oz) unsalted butter
- 1/4 cup pine nuts
- Salt
Instructions
- 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.
Nutrition
Serving: 1portion | Calories: 214kcal | Carbohydrates: 13g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 92mg | Fiber: 3g | Sugar: 6g