This is yet another one of my favorite recipes from the book “Olive Oil – From Tree to Table” by Peggy Knickerbocker*. This is a classic dish that is eaten with only minor variations in Greece, Sicily, and other parts of Italy, Spain, and France. It is a flavorful accompaniment to almost any dish. Serves 2 – 4.
1/4 cup golden raisins
Boiling water to cover
2 – 3 tbsp. pine nuts
2 tbsp. extra-virgin olive oil
3 cloves garlic, chopped
1 lb. spinach, carefully rinsed, drained, and chopped
Salt and freshly ground pepper to taste
Fresh lemon juice and extra-virgin olive oil if serving at room temperature
Place the raisins in a small bowl and add the boiling water to cover. Allow to stand for 10 minutes until raisins are plump, then drain.
Meanwhile, in a small skillet over medium heat, toast the pine nuts, stirring constantly, for 1 to 2 minutes to bring out their flavor and give them a bit of crunch. Remove from heat and set aside.
In a 12-inch skillet over medium heat, warm the olive oil. Add the garlic and sauté for 1 minute. Add the spinach a little at a time, adding more as each batch begins to wilt. Cook, stirring constantly, until all the spinach has wilted, 3 – 5 minutes. Pour the raisins over the spinach, season with salt and pepper, and mix well.
Using a slotted spoon, transfer the spinach to a serving dish, discarding the liquid in the pan, and sprinkle the pine nuts over the top. Serve immediately. Or serve at room temperature with a squeeze of lemon juice and a drizzle of olive oil.
Text Copyright © 1997 by Peggy Knickerbocker, Photographs Copyright © 1997 by Laurie Smith, Cover Photograph Copyright © 2001 by Leigh Beisch. Permission of Use by Chronicle Books LLC (Publisher).
*The Grove & Co. is a participant in the Amazon Services LLC Associates Program […] read more >>