Sauteed Spinach with Pine Nuts

 

Ingredients:

 

2 teaspoons extra-virgin olive oil

2 tablespoons golden raisins

1 tablespoon pine nuts

2 cloves garlic , minced

1 10-ounce bag fresh spinach, (see Ingredient note), tough stems removed

2 teaspoons balsamic vinegar

1/8 teaspoon salt

1 tablespoon shaved Parmesan cheese

Freshly ground pepper, to taste

 

Instructions:

1. Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add raisins, pine nuts and garlic; cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and salt. Serve immediately, sprinkled with Parmesan and pepper.

 

Tip:
Note: The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw.