Spinach With Golden Raisins Pine Nuts Recipes

SPINACH WITH PINE NUTS AND RAISINS

Steps:

• Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a Dutch oven, cook pine nuts and garlic in oil over medium heat for 2 minutes. Stir in raisins; cook 1 minute longer. Stir in the spinach, salt and pepper; cook just until tender, 4-5 minutes. Serve with a slotted spoon.

SAUTEED SPINACH WITH RAISINS AND PINE NUTS

Steps:

• Place golden raisins in a small bowl, and cover with 3/4 cup warm water; set aside. Remove any tough stems from spinach, and wash thoroughly. Set aside.
• Place a wide, 6-quart saucepot over medium-high heat, and add olive oil. Add garlic, and saute 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.

SPINACH WITH PINE NUTS & GARLIC

Steps:

• Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves have wilted.
• Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. If using frozen, defrost in the microwave and drain.
• Meanwhile heat the oil, add the pine nuts and fry until golden. Add the garlic and fry briefly, then stir in the spinach and stir until heated through. Season and serve in a warm side dish.

SPINACH AND PINE NUTS

Steps:

• Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
• Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

SPINACH WITH PINE NUTS AND RAISINS

Steps:

• Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.

SPINACH WITH RAISINS & PINE NUTS

Steps:

• Heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.

CREAMY SPINACH, PINE NUTS AND RAISINS WITH PASTA

Steps:

• Bring 2 quarts of water to boil in covered pot for orzo.
• Mince shallots in food processor.
• Wash and trim tough stems from spinach, and set spinach aside.
• Mix together yogurt and sour cream.
• When the water boils, cook orzo for 9 to 11 minutes.
• Heat oil in a nonstick pot large enough to hold all the ingredients but the orzo. Saute the shallots in the oil until they begin to turn golden. Stir in the pine nuts and currants, and cook over low heat until pine nuts begin to brown; set aside.
• A few minutes before the orzo is cooked, add spinach to shallot mixture; cover, and cook until spinach wilts.
• Remove from heat, and stir in the yogurt mixture; season with salt and pepper.
• Drain the orzo, and stir in the spinach mixture.

SPINACH WITH PINE NUTS AND RAISINS

Steps:

• Chop whole onion.
• Heat nonstick pot large enough to hold all the ingredients, until it is medium hot. Add oil, and saute onion.
• Meanwhile, wash, peel, core and seed apples, and cut into small cubes. Reduce heat and add to onion, and continue cooking.
• Trim tough stems from spinach, and wash. Add spinach and raisins to pot; cover, and cook for a couple of minutes, until spinach has wilted. Stir occasionally.
• Stir in pine nuts. Season with salt and pepper, and serve.

SPINACH SAUTEED WITH RAISINS AND PINE NUTS

Steps:

• Put the raisins in a small bowl and cover with boiling water. Let stand for about 10 minutes, then drain and set aside.
• If desired, toast pine nuts or almonds in a pan over medium heat, being careful not to burn them. Remove and set aside on a plate.
• In a large saute pan, warm olive oil over medium heat and saute onion until golden, about 5 minutes. Add garlic and saute one minute more.
• Add spinach and cook 1-2 minutes until bright green and wilted. Stir in raisins and nuts and season with salt and pepper.
• Serve hot or at room temperature.

SPINACH WITH SHALLOTS, PINE NUTS, AND GOLDEN RAISINS

Steps:

• Place the raisins in a small bowl. Pour over the heated chicken stock. Let rest to plump and rehydrate, 10 to 15 minutes.
• Meanwhile, place the pine nuts in a large heavy-duty skillet over medium heat. Toast, stirring frequently, until golden brown, about 8 minutes. Remove to a bowl and set aside.
• Heat the olive oil in the same skillet over medium-low heat. Add the shallots and cook until translucent, 3 to 5 minutes. Increase the heat to high, add the spinach, and stir-fry until wilted, 1 to 2 minutes. Drain the golden raisins, discarding the liquid or reserving for another use. Add the drained raisins and toasted pine nuts. Taste and adjust for seasoning with salt and pepper. Serve immediately.
• toasting nuts
• Toasting nuts really brings out their flavor. Toast nuts in a dry skillet over medium-high heat until fragrant, 5 to 7 minutes. Or place them on a baking sheet and toast in the oven at 350°F until brown and toasted, about 10 minutes.

SPINACH WITH GOLDEN RAISINS & PINE NUTS

Steps:

• Place raisins in a bowl and pour boiling water over them until just covered and let sit for 5 minutes. Drain thoroughly, then set aside.
• Heat oil in a large skillet, over medium-high heat then add pine nuts and sauté until they turn golden. Add garlic and sauté for an additional minute. Stir in raisins and then add spinach leaves. Stir ingredients until spinach has wilted, about 1 minute.
• Remove from heat and add lemon peel. Season with salt and pepper to taste.