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Sauteed Baby Spinach with Pine Nuts and Raisins
Submitted by Colleen on March 7, 2013 in Sides, Vegetables
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
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 Instructions
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.
