Sauteed Spinach with Pine Nuts
Spinach, with water clinging to its leaves, is briefly cooked over high heat until limp. Pine nuts and golden raisins add flavor and textural contrast.
Spinach, with water clinging to its leaves, is briefly cooked over high heat until limp. Pine nuts and golden raisins add flavor and textural contrast.
Yield:
Serves 2Ingredients
1 pound spinach
3 tablespoons olive oil
1/4 cup pine nuts
1/4 cup golden raisins
Salt and freshly ground black pepper
2 lemon wedges
Instructions
1. Rinse the spinach and remove the tough stems. Tear any large leaves in half and place the spinach in a colander, but do not dry the leaves.
2. Heat the oil in a large skillet or wok. Add the spinach with the water that clings to its leaves. Stir continuously over high heat for 1 minute or until limp. Add the pine nuts and raisins and toss to combine. Season with salt and pepper. Serve with wedges of lemon.
