Spinach, with water clinging to its leaves, is briefly cooked over high heat until limp. Pine nuts and golden raisins add flavor and textural contrast.
Yield:
Serves 2Ingredients
1 pound spinach
3 tablespoons olive oil
1/4 cup pine nuts
1/4 cup golden raisins
Salt and freshly ground black pepper
2 lemon wedges
Instructions
1. Rinse the spinach and remove the tough stems. Tear any large leaves in half and place the spinach in a colander, but do not dry the leaves.
2. Heat the oil in a large skillet or wok. Add the spinach with the water that clings to its leaves. Stir continuously over high heat for 1 minute or until limp. Add the pine nuts and raisins and toss to combine. Season with salt and pepper. Serve with wedges of lemon.
