Best Baby Spinach With Almonds And Golden Raisins Recipes

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SPINACH WITH RAISINS AND PINE NUTS



Spinach with Raisins and Pine Nuts image

Spinach with raisins and pine nuts, when simply yet perfectly sauteed as here, is a classic for a reason. Serve as tapas, side dish, or topper for pasta.

Provided by Rachel Roddy

Categories     Sides

Time 30m

Number Of Ingredients 7

1/4 cup raisins or golden raisins
1 pound regular or baby spinach
2 garlic cloves
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons (3/4 oz) unsalted butter
1/4 cup pine nuts
Salt

Steps:

  • Soak the raisins in a bowl with enough warm water to cover for 10 minutes.
  • Rinse the spinach in a couple changes of cold water. Discard any wilted or bruised leaves and trim away any thick, woody stalks.
  • Place the spinach in a large pan with nothing but the water that clings to the leaves, cover the pan, and cook over low heat until the spinach has collapsed and is tender. This should take 5 to 10 minutes.
  • Transfer the spinach to a colander and drain. Once it's cool enough, squeeze it with your hands to eliminate any excess liquid.
  • Meanwhile, peel and gently crush the garlic cloves with the flat side of a knife.
  • In a large skillet or sauté pan over medium-low heat, gently cook the garlic until fragrant and lightly golden and then remove it. Add the butter to the pan, let it foam slightly, then add the pine nuts and turn them in the oil before adding the spinach and a pinch of salt. Cook for 2 minutes, or just until the spinach leaves glisten.
  • Drain the raisins and add them to the pan, gently turn the ingredients a couple more times, and serve immediately.

Nutrition Facts : ServingSize 1 portion, Calories 214 kcal, Carbohydrate 13 g, Protein 5 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 12 mg, Sodium 92 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 12 g

SAUTEED SPINACH WITH GOLD RAISINS AND TOASTED PINE NUTS



Sauteed Spinach with Gold Raisins and Toasted Pine Nuts image

Provided by Food Network

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 9

1 1/2 tablespoons olive oil
1/2 teaspoon minced shallots
1/2 teaspoon minced garlic
1 1/2 tablespoons golden raisins (or currants), plumped in water
1 1/2 tablespoons pine nuts, toasted
2 dashes sherry vinegar or fresh lemon juice
1 teaspoon butter
5 cups packed baby spinach
Sea salt and freshly ground pepper

Steps:

  • In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve.

SPINACH ALMOND CROSTINI



Spinach Almond Crostini image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Number Of Ingredients 12

1/4 cup chopped toasted almonds, plus more for garnish
1 baguette
Olive oil
1 pound fresh spinach, washed, dried, and stemmed
1 clove garlic
3/4 cup sour cream
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh chives
1/8 teaspoon cayenne pepper
Kosher salt
Zest and juice of 1/2 a lemon

Steps:

  • Preheat the oven to 350 degrees F. Spread the chopped almonds out on a baking sheet and bake until fragrant and golden, 5 to 10 minutes. Check frequently, as they can burn quickly. Allow to cool.
  • Preheat the broiler. Slice the baguette diagonally in 1/4-inch-thick slices, brush with olive oil and place on a broiler pan. Broil until toasted, 2 to 3 minutes.
  • In a steamer basket set over 1 inch of simmering water, steam the spinach until wilted, a few minutes. Remove the spinach and drain well.
  • Put the spinach and garlic in a food processor and pulse until smooth. Add in the sour cream, almonds, parsley, thyme, chives, cayenne, and season with 1/8 teaspoon salt. Pulse until combined. Stir in the lemon zest and lemon juice.
  • Spread the spinach mixture on the toasted bread, sprinkle with additional chopped almonds, and serve.

Nutrition Facts : Calories 206, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 20 milligrams, Sodium 477 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 7 grams

SPINACH WITH SHALLOTS, PINE NUTS, AND GOLDEN RAISINS



Spinach with Shallots, Pine Nuts, and Golden Raisins image

Categories     Nut     Fry     Steam     Low Fat     Raisin     Pine Nut     Spinach     Fall     Shallot

Yield serves 4 to 6

Number Of Ingredients 7

1/2 cup golden raisins
1/2 cup chicken stock (page 227) or low-fat, reduced-sodium chicken broth, heated
1/2 cup pine nuts
2 tablespoons olive oil
2 shallots, chopped
2 pounds spinach, dandelion, or chard, tough stems removed
Coarse salt and freshly ground black pepper

Steps:

  • Place the raisins in a small bowl. Pour over the heated chicken stock. Let rest to plump and rehydrate, 10 to 15 minutes.
  • Meanwhile, place the pine nuts in a large heavy-duty skillet over medium heat. Toast, stirring frequently, until golden brown, about 8 minutes. Remove to a bowl and set aside.
  • Heat the olive oil in the same skillet over medium-low heat. Add the shallots and cook until translucent, 3 to 5 minutes. Increase the heat to high, add the spinach, and stir-fry until wilted, 1 to 2 minutes. Drain the golden raisins, discarding the liquid or reserving for another use. Add the drained raisins and toasted pine nuts. Taste and adjust for seasoning with salt and pepper. Serve immediately.
  • toasting nuts
  • Toasting nuts really brings out their flavor. Toast nuts in a dry skillet over medium-high heat until fragrant, 5 to 7 minutes. Or place them on a baking sheet and toast in the oven at 350°F until brown and toasted, about 10 minutes.

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