Food & Cooking Recipes Quick & Easy Recipes Sauteed Spinach with Raisins and Pine Nuts 3.4 (32) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 Sauteed spinachtossed with sweet goldenraisins and lightly toastedpine nuts can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce. Ingredients 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 Directions 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. Print