Wednesday, June 11, 2008

Spinach with Golden Raisins and Pine Nuts

Here is another recipe which I cooked today to use the rest of our bumper crop of spinach.

About 8 cups of spinach leaves with stems removed and rinsed to remove sand.
2 T extra virgin olive oil
3 cloves of garlic, crushed
1/4 cup pine nuts
1/3 cup golden raisins
2 T red wine vinegar
1 t brown sugar
salt and pepper

Sweat the garlic in the EVOO. Toast the pine nut in the same pan watching them carefully so they do not burn. Wash the spinach and add it to the pan while still slightly damp. Add the golden raisins and the red wine vinegar and the brown sugar. Stir together. Cook over low heat with pan covered until all the spinach is just wilted and has turned a vibrant green. Add salt and pepper to taste.



JMom said...

Hi Bill, thanks for dropping by my blog.

I love this and the spinach salad recipe. I'll definitely be trying them both out.

Sophie said...

I'm Sophie, Key Ingredient's Chief Blogger. We would like to feature this recipe on our blog. Please email if interested. Thanks :)