Sauteed Spinach with Raisins and Pine Nuts


Sauteed spinachtossed with sweet goldenraisins and lightly toastedpine nuts can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.


  • ½ cup golden raisins

  • 2 (1 ½ to 2 pounds total) fresh spinach

  • 1 tablespoon olive oil

  • 2 cloves garlic, thinly sliced

  • ¼ cup pine nuts

  • Coarse salt and freshly ground pepper


  1. 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.

  2. 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.

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