Sauteed Spinach with Raisins and Pine Nuts
Sauteed spinach tossed with sweet golden raisins and lightly toasted pine nuts can be served on the side of our Beef Tenderloin with Shallot Mustard Sauce.
- Servings: 4
Source: Martha Stewart Living, November 2000
- 1/2 cup golden raisins
- 2 (1 1/2 to 2 pounds total) fresh spinach
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 1/4 cup pine nuts
- Coarse salt and freshly ground pepper
Place golden raisins in a small bowl, and cover with 3/4 cup warm water; set aside. Remove any tough stems from spinach, and wash thoroughly. Set aside.
Place a wide, 6-quart saucepot over medium-high heat, and add olive oil. Add garlic, and saute for 1 minute. Add pine nuts. Cook, stirring constantly, until golden brown, about 1 minute. Drain the reserved raisins, and add them to pan. Add spinach, and season with salt and pepper to taste. Cook, stirring constantly, just until spinach has wilted, 3 to 4 minutes. Serve immediately.