Spinach with Pine Nuts and Raisins Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated Sep. 30, 2020
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Carrie Vasios

Recipe Facts

4

(1)

Active:20 mins
Total:20 mins
Serves:2 servings

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  • 2 tablespoons olive oil
  • 1/4 cup pine nuts
  • 2 medium cloves garlic, minced, about 2 teaspoons
  • 1/4 cup raisins
  • 10 ounces baby spinach
  • 1/2 tablespoon lemon zest
  • 1 teaspoon sherry wine vinager
  • Kosher salt and freshly ground black pepper

Directions

  1. Heat olive oil in a 12-inch heavy-bottomed stainless steel skillet over medium heat until shimmering. Add pinenuts and cook, stirring and shaking frequently until they begin to turn golden, about 2 minutes. Add raisins and cook, stirring often, until heated through, about 1 minute. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add spinach to pan. Sprinkle with 2 teaspoons water. Cook, stirring constantly until spinach is wilted, about 2 minutes.

  2. Stir in lemon zest and sherry vinegar. Season with salt and pepper to taste. Serve warm.

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