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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I got this recipe by replicating a dish I once had in a Spanish tapas restaurant in D.C.'s Chinatown. If you like to sweetenup your spinach, then this dish is for you. Substutute dried cranberries for the raisins for the same texture, but less sweetness. Ingredients:
12 oz. baby spinach |
1/3 c. raisins |
1/4 c. pine nuts |
4 cloves garlic (sliced or slivered) |
5 tbsp olive oil |
large saute pan or fry pan |
Directions:
1. Heat the olive oil in the pan over medium high heat and add the raisins and pine nuts. Toast the pine nuts until light brown, stirring constantly for even browning. The raisins will plump as the heat.
2. Reduce heat to medium, add the garlic and saute 3 more minutes.
3. Slowly add the spinach (if there is water on the leaves it will spit, so be cautious), stirring constantly, and cook until all the spinach is wilted.
4. Remove from heat and serve immediately.
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