Pan-Seared Spinach with Red Onion, Golden Raisins and Garlic
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Courtesy of Terry Thompson-Anderson, The Texas Food and Wine Gourmet
This is one of my favorite side dishes, borrowed from Catalonia, where it's often served in tapas bars. I especially like to serve it with pork or lamb—the hint of sweetness from the raisins harmonizes well with the earthiness of the meat. This is a dish that should be cooked at the very last minute and plated before the spinach is totally wilted.
Super easy
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PrintIngredients
For 4 Person(s)
Cream
- 1/4 cups Texas Olive Ranch extra-virgin olive oil
- 1/2 small red onion, sliced paper thin
- 1/4 cups pine nuts
- 1/3 cups seedless golden raisin
- 1 medium garlic clove, minced
- 1/2 teaspoons salt, or more to taste
- 4 bunches baby spinach, wash and dried
Pan-Seared Spinach with Red Onion, Golden Raisins and Garlic Directions
- Heat the olive oil in a heavy 12-inch skillet over medium-high heat. When the oil is very hot, add the slivers of red onion and cook—tossing constantly until they are wilted—about 1 minute. Add the pine nuts and cook—stirring constantly until they are lightly browned—about 20 seconds. Add the raisins, garlic and salt and stir together.
- Add the spinach, toss with tongs to mix with the other ingredients and sauté very quickly—tossing the leaves just until they start to wilt. The pan will be very full, but keep tossing the spinach; it will wilt quickly. Remove the pan from the heat and taste for seasoning—adding additional salt, if needed. Serve immediately.
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