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Sauteed Baby Spinach with Pine Nuts and Raisins
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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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