SPINACH WITH SHALLOTS, PINE NUTS, AND GOLDEN RAISINS

Spinach with Shallots, Pine Nuts, and Golden Raisins image

Yield serves 4 to 6

Number Of Ingredients 7

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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.