Rating: 3.41 stars
32 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 9
  • 2 star values: 7
  • 1 star values: 1
  • 32 Ratings

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

Martha Stewart Living, November 2000

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Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews

32 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 9
  • 2 star values: 7
  • 1 star values: 1