Spinach with Raisins and Pine Nuts
Prep time: 15 minutes | Cook Time: 15 minutes | Ready Time: 30 minutes
This combination of bright, velvety spinach leaves, plump raisins and creamy pine nuts make for a beautiful marriage. We eat this sumptuous and versatile dish for lunch and dinner, served hot or at room temperature. Sometimes we substitute kale or chard for the of spinach, and garlic for the onion. For variation, fold this spinach mixture into gluten free pasta and garnish with goat or feta cheese to create an out-of-this-world pasta salad. When we prepare a large batch for entertaining, we find it’s easier to plunge the spinach (in batches) into boiling salted water for about 1 minute, rather than sautéing in a pan.
2 heaping Tbsp golden raisins
1 pkg (10 ounces) prewashed spinach
1/4 tsp sea salt, plus more as needed
1 Tbsp grass fed butter or olive oil, plus more if desired
1/2 small yellow onion, thinly sliced
Freshly ground pepper
2 heaping Tbsp pine nuts, toasted (see Note)
Pinch of freshly grated nutmeg, plus more as needed
Put the raisins in a small bowl, add hot water to cover, and let stand for 15 minutes. Drain and set aside.
Put ¼ cup water in a large sauté pan and bring to a boil over medium heat. Add the spinach and the 1/8 teaspoon kosher salt. (If you don’t have a large sauté pan with straight sides, sauté the spinach in 2 batches.) Cook over medium-high heat, turning the spinach as needed, until wilted and tender, 2 to 3 minutes. Transfer the spinach to a colander to drain. When the spinach is cool enough to handle, squeeze it thoroughly to remove any excess water.
Wipe out the pan and melt the butter or heat the olive oil over medium heat. When the butter or oil begins to sizzle, add the onion and season with a pinch of salt and pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the spinach, raisins, toasted pine nuts, and the pinch of nutmeg. Sauté briefly to warm through and add more butter or olive oil if desired. Adjust the seasonings by adding more salt, pepper, and nutmeg if necessary. Serve warm or at room temperature.
Note: To toast pine nuts, place them in a dry small pan over medium-low heat. Shake the pan constantly until the nuts are browned, about 5 minutes.
1 pkg (10 ounces) spinach
grass fed butter or olive oil
1/2 small yellow onion
freshly grated nutmeg or ground nutmeg