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.
Adapted from The Italian American Cookbook, by John Mariani and Galina Mariani (Harvard Common Press, 2000). Copyright (c) 2000 by John Mariani and Galina Mariani. Reprinted by permission of Harvard Common Press.
Adapted from The Italian American Cookbook, by John Mariani and Galina Mariani (Harvard Common Press, 2000).