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| Sautéed Spinach with Raisins and Pinenuts |
| 2 bunches (1 1/2 to 2 pounds total) fresh spinach |
| 2 cloves garlic, thinly sliced |
| Coarse salt and freshly ground pepper |
| 1. Place golden raisins in a small bowl, and cover with warm water; set aside. Remove any tough |
| stems from spinach, and wash thoroughly. Set aside. |
| 2. Place a wide, 6-quart saucepot over medium-high heat, and add olive oil. Add garlic, and |
| sauté for 1 minute. Add pine nuts. Cook, stirring constantly, until golden brown, about 1 minute. |
| Drain the reserved raisins, and add them to pan. Add spinach, and season with salt and pepper to |
| taste. Cook, stirring constantly, just until spinach has wilted, 3 to 4 minutes. Serve immediately. |
| Photograph by: Lisa Hubbard |
| info@barringtonsoftware.com |
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Software Incorporated