Best Spinach And Raisins Recipes

SAUTEED SPINACH WITH RAISINS AND PINE NUTS

Steps:

• Place golden raisins in a small bowl, and cover with 3/4 cup warm water; set aside. Remove any tough stems from spinach, and wash thoroughly. Set aside.
• Place a wide, 6-quart saucepot over medium-high heat, and add olive oil. Add garlic, and saute for 1 minute. Add pine nuts. Cook, stirring constantly, until golden brown, about 1 minute. Drain the reserved raisins, and add them to pan. Add spinach, and season with salt and pepper to taste. Cook, stirring constantly, just until spinach has wilted, 3 to 4 minutes. Serve immediately.

SAUTEED SPINACH WITH GOLD RAISINS AND TOASTED PINE NUTS

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 WITH PINE NUTS AND RAISINS

Steps:

• Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.

SPINACH WITH PINE NUTS AND RAISINS

Steps:

• 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 just until tender, 4-5 minutes. Serve with a slotted spoon.

SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)

Steps:

• Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
• Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
• Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
• Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
• Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.

BALSAMIC-GLAZED SALMON WITH SPINACH, OLIVES, AND GOLDEN RAISINS

Steps:

• Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl.
• Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean.
• Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.
• Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.

SPINACH WITH OLIVES, RAISINS AND PINE NUTS

Steps:

• Place colander over large bowl. Line colander with kitchen towel. Toss 1/3 of spinach in heavy Dutch oven over high heat until wilted but still bright green, about 3 minutes. Transfer spinach to prepared colander. Repeat with remaining spinach in 2 batches. Let spinach cool briefly. Gather towel around spinach and squeeze well, pressing out as much liquid as possible. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• Heat olive oil in heavy large skillet over medium heat. Add chopped garlic, olives and raisins and sauté until garlic begins to color, about 3 minutes. Add spinach and toasted pine nuts and toss until heated through. Add vinegar and toss. Season spinach generously with salt and pepper and serve.

SPINACH WITH PINE NUTS AND RAISINS

Steps:

• Chop whole onion.
• Heat nonstick pot large enough to hold all the ingredients, until it is medium hot. Add oil, and saute onion.
• Meanwhile, wash, peel, core and seed apples, and cut into small cubes. Reduce heat and add to onion, and continue cooking.
• Trim tough stems from spinach, and wash. Add spinach and raisins to pot; cover, and cook for a couple of minutes, until spinach has wilted. Stir occasionally.
• Stir in pine nuts. Season with salt and pepper, and serve.

CREAMY SPINACH, PINE NUTS AND RAISINS WITH PASTA

Steps:

• Bring 2 quarts of water to boil in covered pot for orzo.
• Mince shallots in food processor.
• Wash and trim tough stems from spinach, and set spinach aside.
• Mix together yogurt and sour cream.
• When the water boils, cook orzo for 9 to 11 minutes.
• Heat oil in a nonstick pot large enough to hold all the ingredients but the orzo. Saute the shallots in the oil until they begin to turn golden. Stir in the pine nuts and currants, and cook over low heat until pine nuts begin to brown; set aside.
• A few minutes before the orzo is cooked, add spinach to shallot mixture; cover, and cook until spinach wilts.
• Remove from heat, and stir in the yogurt mixture; season with salt and pepper.
• Drain the orzo, and stir in the spinach mixture.

CHICKEN WITH OLIVES, RAISINS, AND SPINACH RICE

Steps:

• In a medium saucepan, bring 1 3/4 cups water to a boil. Add rice, season with salt, and return to a boil. Reduce to a simmer, cover, and cook just until tender, 16 to 18 minutes. Remove pan from heat; add spinach, cover, and let stand, without stirring, for 5 minutes. Using a fork, fluff rice and mix in spinach.
• While rice is cooking, heat oil in a large skillet over medium-high. Season chicken with salt and pepper. Cook in 2 batches, until browned outside and opaque throughout, 1 to 2 minutes per side. Transfer to a plate (reserve skillet); cover with aluminum foil to keep warm.
• Add wine, olives, and raisins to skillet. Cook over medium-high until wine is almost evaporated, 1 to 2 minutes. Add cup 1/2 water; cook until sauce is reduced by half, 2 to 3 minutes. Serve chicken over spinach rice, and top with sauce.

BABY SPINACH WITH ALMONDS AND GOLDEN RAISINS

Steps:

• Preheat the oven to 350 degrees F. Spread the almonds out on a rimmed baking sheet and toast until light brown and fragrant, about 8 minutes. Set aside.
• Cook the bacon in a large skillet over medium heat until brown and crispy, about 5 minutes. Remove the skillet from the heat and transfer the cooked bacon with a slotted spoon to a small bowl, leaving the drippings in the skillet.
• Return the skillet to medium heat, add the shallots and 1 tablespoon water and cook, stirring, until soft, about 3 minutes. Add the vinegar and cook until it is reduced and the shallots are glazed, about 3 minutes more. Add the spinach in batches, stirring to wilt before adding more. When all the spinach has been added, raise the heat to high, add the paprika, red pepper flakes, 1/4 teaspoon salt and a few grinds of pepper and cook, covered, for 2 minutes. Remove the lid, stir in the raisins, toasted almonds, reserved bacon and butter and serve.

SPINACH PIE WITH RAISINS AND PINE NUTS

Steps:

• Make the dough: Combine the flour and salt on the counter and work in the butter until the mixture resembles coarse meal.
• Add 2 of the eggs and continue to work until the mixture forms a dough.
• Gather into a ball and knead gently for a few seconds until smooth; cut into two pieces, one slightly larger than the other, wrap in plastic, and refrigerate for 1 hour.
• Make the filling: Soak the raisins in warm water to cover for 30 minutes; drain.
• eanwhile, heat 1 teaspoon of the olive oil and sauté the pine nuts until golden and aromatic, about 3 minutes, stirring all the while.
• Remove with a slotted spoon.
• Add the remaining olive oil and cook the onions and garlic until wilted.
• Stir in the spinach, salt, pepper, and some freshly grated nutmeg.
• Cook 5 minutes, turn out into a bowl, and stir in the eggs, raisins, pine nuts, and Parmigiano.
• Adjust the salt if necessary.
• Preheat the oven to 375°F.
• Roll out the two balls of dough on a lightly floured work counter to a thickness of 1/8".
• Line a buttered 9" springform pan with the larger circle, fill with the spinach mixture, and close with the smaller circle.
• Brush with the remaining beaten egg and bake 35 minutes, until the dough is golden brown and crisp.
• Serve hot or at room temperature.

FARFALLE WITH PROSCIUTTO, SPINACH, PINE NUTS AND RAISINS

Steps:

• Plump raisins by soaking in boiling water (off the heat), about 10 minutes, then drain.
• Heat oil in large skillet over medium heat. Add garlic and cook,stirring, for 1 minute. Add spinach and cook, stirring for about 2 minutes or until just wilted.
• Cook Farfalle as directed on package and drain. Toss with pine nuts, raisins, garlic, spinach and prosciutto. Add parmesan cheese. Add salt and pepper to taste.

CANNELLONI WITH SPINACH, RAISINS AND PINE NUTS

Steps:

• If using fresh spinach, rinse but do not drain. Cook, covered in a large saucepan over medium heat in the water clinging to the leaves, till wilted, about 4-5 minutes, stirring a few times.
• Transfer the spinach to a colander and drain, when cool enough to handle, squeeze out the excess moisture. finely chop the spinach. (if using frozen, thaw and press out excess moisture).
• Heat 2 T of the olive oil in a large skillet over low heat.
• Add the garlic, pine nuts, raisins and ham, if using, and cook till the pine nuts and garlic are golden, 3-5 minutes.
• Add the chopped spinach and cook for about 1 minute, stirring to distribute all the ingredients evenly.
• Season the spinach with salt and pepper to taste, transfer it to a bowl and set aside.
• Melt the butter with the remaining 1 T olive oil in a heavy, medium sized saucepan over medium low heat.
• Whisk in the flour and cook, whisking for about 2 minutes.
• Add the milk in a steady stream, and bring to a boil over high heat, whisking constantly.
• Reduce the heat to low and simmer, whisking occasionally, till the sauce thickens, about 2 minutes.
• Stir in the nutmeg and season with salt and pepper to taste.
• Set about 1/2 cup of the spinach mixture aside.
• To finish off the filling, stir 2/3 cup of the sauce into the remaining spinach, set the rest of the sauce aside.
• Preheat oven to 400°F; lightly butter a 12x9 gratin dish or shallow ceramic baking dish.
• Bring 5-6 quarts water to a boil over high heat.
• Place a large bowl of ice water next to the pot.
• Working in two batches, boil the sheets of pasta, stirring to separate them, till al dente - about 2 minutes for fresh pasta and about 6 minutes for no boil lasagna noodles.
• Using tongs, transfer the noodles to the ice water to stop the cooking.
• Lift the noodles from the water, shaking off excess and lay them flat on a dry linen towel.
• Repeat with the remaining pasta, bringing the water back to a rolling boil before adding the second batch.
• Pat the pasta dry with paper towels before filling it.
• Place about 1/4 cup of the spinach filling close to one end of a noodle (if using lasagna, use the long end), shaping it into a compact log.
• Starting with a long end, roll up the noodle, then cut it in half crosswise.
• Place the filled noodles seam side down in the prepared dish.
• Repeat with remaining noodles and filling.
• The filled noodles should fit snugly in a single layer.
• Stir the reserved 1/2 cup of spinach and any of the filling you may have left over into the served sauce and spread evenly over the cannelloni.
• Sprinkle the cheese evenly on top.
• Bake till the cannelloni are hot and the top is browned and bubbly, about 25 minutes.
• If you'd like the top more browned, pass the dish under the broiler for a few minutes.
• Let cool for a few minutes then serve straight from the baking dish.

SPINACH, PINE NUTS AND RAISINS (TAPAS)

Steps:

• Soak the raisins in warm water for 3 minutes, then drain.
• Heat the olive oil in a skillet, add the pine nuts and garlic.
• Cook for 1 minute, then add the sherry and boil for 1 minute.
• Add the spinach and paprika and toss well to coat with the juices.
• Cook over low heat for 5 minutes.
• Remove from heat, then add the drained raisins, salt and pepper to taste and serve!

WILTED SPINACH WITH RAISINS AND APPLES

Steps:

• Heat oil in a large saute pan over medium heat.
• Add raisins, pine nuts, apples, and onion, and cook about 5 minutes, stirring occasionally, until raisins plump.
• Stir salt into raisin mixture.
• Add spinach, tossing until spinach is just wilted.
• Serve immediately, with wedges of lemon to squeeze over spinach if desired.

BALSAMIC-GLAZED SALMON WITH SPINACH, OLIVES AND GOLDEN RAISINS

Steps:

• 1. Pour a few Tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach. turn and toss spinach until most leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl. 2. Wipe skillet dry if necessary. Add 1 Tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean. 3. Add 1 Tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon. 4. Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.

SEA BASS ON SPINACH WITH RAISINS AND PINE NUTS

Steps:

• Put the raisins in a small bowl, cover with hot water and set aside.
• Put pine nuts in a dry skillet over medium high heat and dry fry for 1-2 minutes, shaking frequently.
• Heat oil in large skillet over medium heat, fry the garlic until golden, remove with a slotted spoon and save.
• Add the spinach to the oil with only the rinsing water clinging to it's leaves. Cover and cook 4-5 minutes until wilted.
• Uncover, stir in the drained raisins, pine nuts and garlic chips, continue cooking until all liquid evaporates. Season to taste and keep warm.
• Brush the fish with oil, sprinkle with paprika and rub it in, season with salt and pepper.
• Heat 2 tbs oil in a large non-stick skillet, add fish filets and fry over high heat ca 2-3 minutes, turn heat down to medium, turn fish filets and finish cooking until flesh is opaque and flakes easily.
• Divide spinach between 4 plates, place fish on top and garnish with lemon and tomato wedges.

SAUTEED BABY SPINACH WITH ALMONDS AND GOLDEN RAISINS

Steps:

• Place spinach and water in a large microwave safe bowl and cover completely with a plate. This may require more than one batch. Microwave for 3 minutes, then remove bowl and keep covered for 1 minute. Remove place and transfer spinach to colander in sink. Press spinach against colander to remove water, then coarsely chop spinach, return to colander, and press again to remove additional water. Heat 2 tbsp. oil, garlic, pepper flakes, and raisins in a skillet over medium-high heat. Cook 3-6 minutes until the garlic is light brown. Add spinach to the skillet with 1/4 tsp. salt, and stir with tongs until uniformly wilted, about 2 minutes. Remove from heat, and stir in vinegar and almonds. Drizzle with 2 tsp. olive oil and season with salt to taste.

ISRAELI COUSCOUS WITH PANCETTA, SPINACH, RAISINS, AND LEMON

Steps:

• In a small bowl, cover the raisins with hot water and set aside to soften. In a medium skillet over medium-low heat, cook the pancetta, stirring occasionally, until crisp, about 14 minutes, then set aside on a paper towel-lined plate to drain. Pour off all but 1 tablespoon of the fat from the skillet, add the oil, return the skillet to medium-low heat, and heat until the oil shimmers. Add the garlic and cook, stirring occasionally, until light golden and crisp, about 5 minutes, then set aside on a paper towel-lined plate. Add the red pepper flakes and thyme to the skillet and cook, stirring, until fragrant, about 40 seconds. Off the heat, whisk in the lemon juice, 3/4 teaspoon salt, and black pepper to taste. Meanwhile, bring 4 quarts of water to a boil in a large pot over high heat. Add 1 tablespoon salt and the couscous, return to a boil, adjust heat to medium, and cook until al dente, about 6 minutes. Drain couscous, transfer it to a very large bowl, add the thyme-lemon dressing, and toss to coat. Drain the raisins and add them and the reserved pancetta, and toss. Add about half the spinach and toss (the spinach will wilt), then repeat with the remaining spinach. Taste and adjust the seasoning, if necessary, sprinkle with the garlic, and serve at once.