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Steamed Spinach with Garlic, Raisins and Pine Nuts

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Food & Wine Magazine published this as Catalan-Style Spinach. It’s very light with a sweet and crunchy bite! This serves 8 generous portions using 40 oz raw spinach!

Ingredients

1/2 cup raisins, soaked in boiling water and then drained for plumping

1/2 cup pine nuts, toasted in a hot fry pan

40 oz stemmed spinach

1/4 cup olive oil

4 large cloves garlic, very finely chopped

Kosher salt and pepper

Follow these steps:

  • In a very large cooking pot bring 1/2 cup water to a boil
  • Add half the spinach in large handfuls, letting each batch wilt slightly before adding more
  • Cook over moderately high heat stirring until just wilted, about 5 minutes
  • Transfer to a colander to drain
  • Repeat with another 1/2 cup of water and remaining spinach
  • In a large saucepan heat olive oil until shimmering
  • Saute garlic over moderately high heat stirring constantly until fragrant. Don’t over cook
  • Stir in spinach, raisins and pine nuts and a generous pinch of salt
  • Cook stirring until spinach is hot, about 3 minutes
  • Season with salt and pepper. Serve hot
  • Voila!

 

 

 

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