Spinach with pine nuts and raisins is a traditional Mediterranean side dish that’s both elegant and easy. Its mild and slightly sweet flavor provides a nice counterpoint to boldly-flavored Italian pasta dishes. But really, this Mediterranean side dish goes well with most any kind of meal, including those featuring grain dishes and curries.
Serves: 4 to 6
- 1 tbsp extra-virgin olive oil, plus more for finishing
- 2 to 3 cloves garlic, minced
- 1/4 cup pine nuts
- 12–16 oz fresh spinach, rinsed, stemmed, and coarsely chopped
(or use fresh baby spinach, simply rinsed)
- 2 scallions, thinly sliced
- 1 tbsp lemon juice, or more, to taste
- 1/3 cup raisins
- 1/4 cup sun-dried tomatoes, thinly sliced (optional)
- salt and freshly ground black pepper
- Heat the oil in a soup pot or steep-sided stir-fry pan. Add the garlic and pine nuts and sauté over low heat, stirring often, until both are golden, about 3 minutes.
- Add the spinach and cover. After 1 minute, uncover and stir in the scallions, then cover and cook just for another minute or two, until the spinach is just wilted but still bright green. Remove from the heat.
- Stir in the lemon juice, raisins, and optional dried tomatoes. Season to taste with salt and pepper. Drizzle in a little more olive oil, if you’d like, and serve at once.
Per serving: Calories: 80; Total Fat: 5g; Protein: 2g; Carbs: 7g; Sodium: 51mg