Spinach with Pine Nuts and Raisins
 
Prep time
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This is a very popular dish throughout Spain. The juicy raisins and toasted pine nuts add a complexity to the freshly sauteed Spinach or Swiss Chard. It's healthy and makes a great side dish to sausage and chicken. Make it into a tapa by serving it with toasted baguette. It's a winner with our Terra Alta Albarino and Verdejo.
Author:
Serves: 2
Ingredients
  • 1 large bunch of large leaf Spinach or Swiss Chard
  • 6-8 garlic cloves (sliced)
  • ¼ cup raisins
  • ¼ cup Albarino
  • ¼ cup pine nuts
  • zest of 1 lemon
  • juice of ½ lemon
  • Olive Oil
  • Salt and Pepper
Instructions
  1. Soak the raisins in white wine. Bring the wine and raisins to a simmer in a small saucepan. Let cool and drain.
  2. Toast the pine nuts in a large skillet. Remove and let cool.
  3. In the same skillet, brown the garlic in olive oil, then remove.
  4. Add the chopped spinach into the skillet (add more olive oil if needed).
  5. Saute until wilted but not over cooked. It should still be a vibrant green color.
  6. Add back in the golden garlic, toasted pine nuts and raisins.
  7. Squeeze with lemon juice and sprinkle with lemon zest upon serving.
  8. Salt and Pepper to taste.
Notes
Make it into a tapa by serving it with toasted baguette slices.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/spinach-with-pine-nuts-and-raisins