| This recipe is liked by 0 person(s). |
Italian Spinach with Raisins and Pine Nuts
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Cooks Illustrated
| If desired, one small red onion can be substituted for the shallots. Using a high-sided Dutch oven (rather than a low-sided skillet) makes wilting the spinach easier and faster. Curly-leaf spinach is sold bagged and should be stored in its original packaging, which is designed to keep the spinach fresh. | |
| 1/4 cup | golden raisins |
| 2 tablespoons | pine nuts |
| 3 tablespoons | extra-virgin olive oil |
| 3 (10-ounce) bags | curly-leaf spinach, stemmed, and torn into bite-size pieces |
| 3 | shallots, sliced thin |
| 1/4 cup | balsamic vinegar |
| 1 teaspoon | packed light brown sugar |
| salt | |
| 1. Combine raisins and 1/4 cup hot water in bowl and let sit until raisins plump, about 5 minutes. Toast pine nuts in Dutch oven over medium heat, stirring ofter, until golden, about 5 minutes. Transfer to plate. | |
| 2. Heat 1 tablepoon oil in now-empty Dutch oven over high heat until shimmering. Add spinach in handfuls, stirring ad allowing each batch to wilt slightly before adding next batch. Cook until spinach is uniformly wilted and glossy, about 1 minute. Transfer spinach to colander set over bowl and press with wooden spoon to release excess liquid. | |
| 3. Wipe out Dutch oven, add remaining 2 tablespoons oil, and heat over medium heat until shimmering. Add shallots and cook until softened, about 3 minutes. Drains raisins and add to pot. Stir in vnegar and sugar and cook until syrupy, about 2 minutes. Add spinach and toss to coat. Season with salt to taste and sprinkle with pine nuts. Serve. | |
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.