Friday, June 10, 2005

Spinach with Pine Nuts and Golden Raisins

Spinach with Pine Nuts and Golden Raisins (Adapted from CL)

1/2 cup boiling water
1/3 cup golden raisins
18 ounces baby spinach
2 tablespoons water
1 teaspoon olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon plus 2 teaspoons pine nuts, toasted

In a small bowl, add boiling water and raisins - let sit for 15 minutes, drain.

In a Dutch oven over medium-high heat, add spinach and 2 tablespoons water. Cook until spinach wilts, making sure to stir often. Remove spinach mixture and wipe any remaining water in the pan out with a paper towel.

Place pan back on stove and heat oil over medium. Add garlic and cook 30 seconds. Mix in spinach, raisins, salt, and pepper. Cook until thoroughly heated, about 1 minute. Serve with pine nuts sprinkled on top.

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  1. I adapted this as a salad. I fried one slice of bacon crisp and then just introduced the spinich to the hot fat to barely wilt it. Then add the toasted pine nuts, crumbled bacon and raisins with salt and pepper to taste. Dress with a lemon vinigarette. The lighter taste of Spanish evoo works especially well with this.

  2. Karen - Love your changes!