Spinach With Pine Nuts & Raisins Recipe
Yield: 6Recipe by luhu.jp
Ingredients:
2 -1/2 lbs: fresh spinach, stems trimmed, leave, s rinsed
1/2 tsp: coarse salt or sea salt,
1/2 cup: water,
1/4 cup: fruity extra-virgin olive oil, more to taste
1/2 medium: onion, finely chopped
3 tbsp: golden raisins,
3 tbsp: pine nuts,
salt and freshly ground black peppe, r to taste
Directions:
Pine nuts and chopped onions go from brown to burnt in a flash,
so stir often and be ready to pull the pan off the burner to slow them
down.
Put the spinach leaves in a large pot with a tight-fitting lid (if all
the spinach doesnt fit, add the rest once it starts cooking and
collapsing). Add the salt and water and cook, covered, on medium heat,
stirring occasionally, until the spinach is wilted, 2 or 3 min. Drain in a
colander, let cool, and squeeze out the liquid with your hands. Youll
end up with about 2 cups cooked spinach.
Heat 3 Tbs. of the olive oil in a large saut
pan set over medium heat.
Add the onion and saut
until it begins to turn golden, about 5 min.
Stir in the raisins and cook for another 3 to 4 min. Stir in the pine
nuts and saut
until theyre lightly toasted, about 3 min. Add the spinach
and cook until any excess liquid has evaporated. Season generously with
salt and pepper and drizzle each serving (or the whole serving platter)
with the remaining 1 Tbs. olive oil.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
Source from luhu.jp
so stir often and be ready to pull the pan off the burner to slow them
down.
Put the spinach leaves in a large pot with a tight-fitting lid (if all
the spinach doesnt fit, add the rest once it starts cooking and
collapsing). Add the salt and water and cook, covered, on medium heat,
stirring occasionally, until the spinach is wilted, 2 or 3 min. Drain in a
colander, let cool, and squeeze out the liquid with your hands. Youll
end up with about 2 cups cooked spinach.
Heat 3 Tbs. of the olive oil in a large saut
pan set over medium heat.
Add the onion and saut
until it begins to turn golden, about 5 min.
Stir in the raisins and cook for another 3 to 4 min. Stir in the pine
nuts and saut
until theyre lightly toasted, about 3 min. Add the spinach
and cook until any excess liquid has evaporated. Season generously with
salt and pepper and drizzle each serving (or the whole serving platter)
with the remaining 1 Tbs. olive oil.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
Source from luhu.jp
Tags
Spanish