Garlicky Sautéed Spinach with Golden Raisins and Pine Nuts
Quick wilted spinach with toasted pine nuts, sweet golden raisins, and a squeeze of lemon. A bright side for meatloaf, chicken, or pork.
15 mins
4 servings
Ingredients
- 1 ¼ pounds Baby Spinach, about 20 ounces
- 3 cloves of Garlic, thinly sliced
- ¼ cup Golden Raisin
- ½ teaspoon Kosher Salt
- 2 tablespoons Pine Nuts
- 1 tablespoon Lemon (Juice)
- ⅛ teaspoon Red Pepper Flakes
- 2 tablespoons Olive Oil
Directions
- Toast pine nuts in a large dry Dutch oven or wide pot over medium heat, 2 to 3 minutes, until golden. Transfer to a small bowl.
- Add the olive oil and garlic to the pot and cook 30 seconds, until fragrant but not browned.
- Add raisins and spinach in handfuls, stirring as each batch wilts. Cook 3 to 4 minutes total.
- Stir in salt, red pepper flakes, and lemon juice. Drain off any excess liquid.
- Top with pine nuts and serve warm.
