Sauteed Baby Spinach With Almonds And Golden Raisins Recipes

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SAUTEED SPINACH WITH GOLD RAISINS AND TOASTED PINE NUTS



Sauteed Spinach with Gold Raisins and Toasted Pine Nuts image

Provided by Food Network

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 9

1 1/2 tablespoons olive oil
1/2 teaspoon minced shallots
1/2 teaspoon minced garlic
1 1/2 tablespoons golden raisins (or currants), plumped in water
1 1/2 tablespoons pine nuts, toasted
2 dashes sherry vinegar or fresh lemon juice
1 teaspoon butter
5 cups packed baby spinach
Sea salt and freshly ground pepper

Steps:

  • In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve.

SAUTEED BABY SPINACH AND GARLIC



Sauteed Baby Spinach and Garlic image

Make and share this Sauteed Baby Spinach and Garlic recipe from Food.com.

Provided by Steve_G

Categories     Vegetable

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 5

10 -12 ounces Baby Spinach, well cleaned and dried
4 -5 garlic cloves, sliced thin
1 -2 tablespoon olive oil
kosher salt
fresh grated nutmeg (optional)

Steps:

  • Heat oil In a large lidded sauce pan over a medium heat.
  • Add garlic and toss (or stir) until it just starts to turn color.
  • Remove from heat and IMMEDIATEY add spinach.
  • Toss with a set of tongs to coat the spinach with oil/garlic.
  • Salt to taste, some folks like it with a just a bit of fresh grated nutmeg.
  • Cover and let sit for a couple minutes, toss again and serve.
  • It should just be slightly warmed and retain it's crunch.

SAUTEED SPINACH WITH GOLDEN RAISINS



Sauteed Spinach with Golden Raisins image

Golden raisins add a welcome note of sweetness to sauteed spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 4

1 tablespoon olive oil
1 1/2 pounds trimmed spinach
1/4 cup golden raisins
Coarse salt and ground pepper

Steps:

  • In a large (12-inch) skillet, warm olive oil. Cook spinach in three additions, letting the first batch wilt before adding the next and tossing often, until completely wilted, 3 to 4 minutes total.
  • Stir in raisins. Season with salt and pepper.

Nutrition Facts : Calories 91 g, Fat 2 g, Fiber 6 g, Protein 7 g

SAUTEED BABY SPINACH



Sauteed Baby Spinach image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 3

1 tablespoon extra-virgin olive oil
1 pound baby spinach leaves, well washed
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in medium skillet over medium-high heat; add spinach. Toss until wilted, 2 to 3 minutes; season with salt and pepper.

SAUTEED BABY SPINACH WITH ALMONDS AND GOLDEN RAISINS



SAUTEED BABY SPINACH WITH ALMONDS AND GOLDEN RAISINS image

Categories     Vegetable     Sauté     Dinner

Yield 4 people

Number Of Ingredients 9

18 oz. baby spinach (3 bags)
1/4 cup water
2 tbsp. olive oil, plus 2 tsp. for drizzling
2 medium garlic cloves, minced
1/4 tsp. red pepper flakes
1/2 cup golden raisins
Slat
2 tsp. sherry vinegar or red wine vinegar
1/3 cup slivered almonds, toasted

Steps:

  • Place spinach and water in a large microwave safe bowl and cover completely with a plate. This may require more than one batch. Microwave for 3 minutes, then remove bowl and keep covered for 1 minute. Remove place and transfer spinach to colander in sink. Press spinach against colander to remove water, then coarsely chop spinach, return to colander, and press again to remove additional water. Heat 2 tbsp. oil, garlic, pepper flakes, and raisins in a skillet over medium-high heat. Cook 3-6 minutes until the garlic is light brown. Add spinach to the skillet with 1/4 tsp. salt, and stir with tongs until uniformly wilted, about 2 minutes. Remove from heat, and stir in vinegar and almonds. Drizzle with 2 tsp. olive oil and season with salt to taste.

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