- 1/3 cup golden raisins
- 1/3 cup pine nuts
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 2 packages (10 ounces each) fresh spinach, torn
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
- In a Dutch oven, cook pine nuts and garlic in oil over medium heat for 2 minutes. Stir in raisins; cook 1 minute longer. Stir in the spinach, salt and pepper; cook for 4-5 minutes or just until tender. Serve with a slotted spoon. Yield: 6 servings.
Originally published as Spinach with Pine Nuts and Raisins in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p176
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