Spinach with Raisins and Pine Nuts

Ingredients

• 500g (1.1 lb) fresh spinach leaves 500g (1.1 lb) fresh spinach leaves
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• 1/4 cup (35g) pine nuts 1/4 cup (35g) pine nuts
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 1.5g
• Carbohydrates (total, sugars): 16g, 8g
• Protein: 5g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Wash the spinach leaves thoroughly and remove any tough stems.
2. 2.
   Heat olive oil in a large skillet over medium heat.
3. 3.
   Add the pine nuts to the skillet and toast them until golden brown. Remove and set aside.
4. 4.
   In the same skillet, add the raisins and cook for a minute until they plump up.
5. 5.
   Add the spinach leaves to the skillet and sauté until wilted, about 3-4 minutes.
6. 6.
   Sprinkle salt over the spinach and mix well.
7. 7.
   Remove from heat and transfer the spinach to a serving dish.
8. 8.
   Sprinkle the toasted pine nuts over the spinach.
9. 9.
   Drizzle with a little extra olive oil for added flavor.
10. 10.
    Serve hot as a side dish or a tapa.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves to remove any dirt or grit. Remove tough stems before cooking.
• Pine nuts — Toast the pine nuts in a dry skillet over medium heat until they turn golden brown. Keep an eye on them as they can burn quickly.
• Raisins — Plump up the raisins by cooking them in the skillet for a minute. This will enhance their sweetness and texture.

Tips & Tricks

• For added flavor, you can sauté some minced garlic along with the spinach.
• If you prefer a bit of acidity, squeeze some fresh lemon juice over the dish before serving.
• Feel free to adjust the amount of raisins and pine nuts according to your taste preferences.
• This dish can be served warm or at room temperature.
• Leftovers can be refrigerated and enjoyed the next day.

Serving advice

Serve the Spinach with Raisins and Pine Nuts as a side dish alongside grilled meats such as chicken or lamb. It can also be served as a tapa or a light lunch when paired with crusty bread.

Presentation advice

Arrange the sautéed spinach neatly on a serving dish and sprinkle the toasted pine nuts over the top. Drizzle a little extra olive oil for a glossy finish. The vibrant green color of the spinach combined with the golden pine nuts creates an appealing visual contrast.