Pine nuts and sweet golden raisins brighten up sautéed spinach.
Note: The sturdier texture of mature spinach stands up better to sautéing than baby spinach and it’s a more economical choice. We prefer to serve baby spinach raw.
Prep/Cook Time: 15 Minutes, Servings: 2
Ingredients
2 tablespoons golden raisins
1 tablespoon pine nuts
2 cloves garlic, minced
1 10-ounce bag fresh spinach, (see Ingredient note), tough stems removed
2 teaspoons balsamic vinegar
⅛ teaspoon salt
1 tablespoon shaved Parmesan cheese
Freshly ground pepper, to taste
Directions
Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add raisins, pine nuts and garlic; cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and salt. Serve immediately, sprinkled with Parmesan and pepper.
