The Pioneer Woman Tasty Kitchen
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Sauteed Baby Spinach with Pine Nuts and Raisins

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Variations of spinach with pine nuts and raisins can be found on most Spanish tapas menus these days. The key to making this dish over-the-top is just barely wilting the spinach and adding a squeeze of fresh lemon juice on top. Those two small details make a world of difference in texture and flavor.

Ingredients

  • 2 Tablespoons Raisins
  • 2 teaspoons Olive Oil
  • 1 clove Garlic, Thinly Sliced
  • 2 Tablespoons Pine Nuts
  • 5 ounces, weight Fresh Baby Spinach
  • ¼ whole Lemon, Juiced
  • Flaky Sea Salt, To Taste

Preparation

Soak the raisins in a bowl, covered with warm water for five minutes. Then strain them and set aside.

Heat the olive oil over medium-low heat in a large skillet. Add the garlic and cook until softened and lightly golden. Remove it from the skillet and set aside.

Add the pine nuts into the skillet and toast for a few minutes until lightly golden, adjusting the heat if necessary so they don’t burn. Then add the spinach, raisins, and cooked garlic back into the pan. Cook for just a couple of minutes, until the spinach just starts to wilt, stirring around constantly.

Transfer to a serving dish, squeeze a little fresh lemon juice over the top, and sprinkle with flaky sea salt.

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Profile photo of beegambino

beegambino on 3.17.2014

I needed to use up some spinach and this was pretty good.

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