This Mediterranean recipe adds real zest and pleasure to the healthful properties of spinach, such a great early-spring green.
Pine nuts, raisins, and a touch of zesty red pepper give this recipe lots of appeal, while the spinach packs some great nutritional punch with its cancer-fighting lutein and other carotenoids, as well as antioxidant vitamins, and minerals.
Popeye would approve!
6 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 1/2 – 2 pounds fresh spinach, rinsed, spin-dried, and very coarsely chopped
5 tablespoons dark raisins
Salt, preferably kosher
Pinch of sugar
1/2 teaspoon red-pepper flakes
2 tablespoons unsalted butter
1/4 cup toasted pine nuts
1. In a pot that is large enough to hold the spinach, heat the olive oil over low heat. Add the garlic and cook, stirring, for 2 minutes. Add the spinach, raisins, salt to taste, sugar, and red pepper. Toss, cover, and cook over medium heat until the spinach is wilted, 3 to 4 minutes.
2. Add the butter, in pieces, and the pine nuts, stir to mix, and serve.