Description
A flavorful Catalan Style recipe for sauteed spinach with golden raisins and pine nuts. Use spinach, chard, beet tops or baby kale, or a mix. Vegan.
Ingredients
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- 2 tablespoons olive oil
- 1 cup onion, diced
- 1/2 an apple, diced ( optional, but good!)
- 4–6 garlic cloves, rough chopped
- 1/2 teaspoon chili flakes
- 1/4 cup golden raisins- or regular raisins, currants, craisins
- 1/4 cup toasted pine nuts, or slivered almonds
- 1/4 cup sherry wine or white wine ( or sub broth)
- 5–6 cups packed spinach, chopped, or sub chard, beet tops, kale, etc.
- salt and pepper to taste
- pinch of sugar, nutmeg and white pepper
Instructions
- Heat oil in a large saute pan over medium-high heat. Add onion and apple and stir until tender, about 3-4 minutes.
- Lower heat to medium, add garlic and chili flakes, and saute a few more minutes, until fragrant.
- Add raisins and wine, sauteeing until the wine mostly cooks off.
- Add greens, stirring to wilt. Spinach will cook in a couple minutes, while sturdier greens will take longer.
- Season with salt and pepper. Continue Sauteeing until desired tenderness.
- Taste, adjust salt and chili flakes, and if you like, add a pinch of sugar ( for more sweetness) , nutmeg and white pepper.
Notes
Sauteed Spinach is best served warm. Refrigerate leftovers up to 4 days, and reheat.
Nutrition
- Serving Size: ¾ cup
- Calories: 182
- Sugar: 9.5 g
- Sodium: 619 mg
- Fat: 11.6 g
- Saturated Fat: 1.7 g
- Carbohydrates: 17.6 g
- Fiber: 3.1 g
- Protein: 2.8 g
- Cholesterol: 0 mg