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Spinach with Pine Nuts and Raisins

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

Serves: 2

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.

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.

3.5.3251

Let the raisins get plump and juicy in the heated Albarino. (One of my favorite tricks!)

This recipe works great for all kinds of greens. Try it with Spinach, Collard Greens and Kale.

Most people prefer to remove the stems of the Chard, but I like to finely chop them and add them back in. Not only do they have great flavor but they add a gorgeous color!

This recipe is very popular throughout Spain. Serve it on a toasted baguette or as a side dish.