Sunday, February 20, 2011
Spinach with Raisins and Pine Nuts
A pile of spinach doesn't have to be boring. This recipe dresses it up with wine-soaked raisins and toasted pine nuts - all sauteed in garlic-infused extra virgin olive oil.
Either black or golden raisins will work well in this recipe, although I I think the golden ones look prettier.
Serve it as a side dish, or make it a meal with some steamed brown rice and crusty bread.
1/4 cup raisins, black or golden
1/4 cup dry white wine (or water, if you don’t want to use wine)
1 pound fresh baby spinach
1 tablespoon extra virgin olive oil
2 cloves garlic, thinly sliced
2 tablespoons pine nuts
Salt and freshly ground black pepper to taste.
In the microwave or on the stove, heat the wine almost to a boil. Remove from the heat. Add the raisins to the wine. Let the raisins soak in the hot wine for about 15 minutes. Drain the raisins, and discard the wine. Place the drained raisins on paper towels to dry.
Rinse the spinach, but do not dry. The water clinging to the spinach will help to steam it during the cooking process.
In a large skillet, saute the spinach over medium-high heat just until wilted. Transfer the wilted spinach to a colander and set aside.
Wipe any spinach liquid from the skillet, and then heat the olive oil over medium heat. Add the garlic, and saute for a minute or two until golden and fragrant. Do not let the garlic burn. When the garlic is golden, remove it from the pan and discard.
Add the pine nuts to the garlic-infused oil in the skillet, and saute over medium heat for a few minutes until the pine nuts are lightly golden.
Add the raisins to the skillet and saute for another minute. Be careful not to let the pine nuts burn.
Return the spinach to the skillet, along with salt and pepper to taste.
Saute over medium heat for another 2-3 minutes to reheat the spinach and blend all the flavors.
-- 2 servings