Once again, pine nuts raise the stakes on any dish. Add some golden raisins also, and you have a fancy side dish.
In a pot of salted water, cook your spinach for about 1 minute. This is called blanching. Immediately put the spinach in a strainer and run under cold water to stop the cooking. You can even make an ice bath, if you like. This process just stops the cooking and keeps the spinach green. Drain your spinach thoroughly on a paper towel.
In a small skillet, toast about 1/3 cup of pine nuts in a skillet. Cook the pine nuts for about 5 minutes. Just until they are golden brown. Then set the pine nut aside for a bit.
In a skillet, add 2 TBS of olive oil, 1/2 tsp of minced garlic, 1/2 tsp of red pepper flakes and cook for about 3 minutes. Add the spinach, 2 TBS of toasted pine nuts, and 2 TBS of golden raisins to the skillet and cook for another 3 minutes. Salt and pepper to taste, and squeeze 1/4 lemon on top. Enjoy!
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