I went to the market this morning and the only thing that looked good to me was the spinach. Everything else had that sort of non-glow that comes from being around just a little too long. Now remember, I am not like everyone who lives up North and this is their growing season and they have a plethora of fresh fruits and veggies at their whim. I am in the hot, miserable, "whanna buy some swamp land" called Florida.
Our produce sucks this time of year. You may not even know this about me if you are a new reader and if you are one of my old friends you will know this only too well...I want local produce!!! Organic if I can get it. Well I can't get it right now so I am relying on produce that is organic and generally shipped to my loving hands from California!!!! While I am relying on this we are definitely eating more meat then we ever do during the winter here. So tonight I decided to roast a chicken (yes, it was 95 our today but the a/c works whether I have to oven on or not!) and make some spinach to go with it. I am so tired of the same old sauteed spinach so I wanted to shake it up a bit. After doing a quick search I came across a recipe on chow.com that would work and I had all the ingredients.
Spinach with Raisins and Pine Nuts (CHOW-food, drink and fun)
- 5 to 6 tablespoons golden or dark raisins
- 2 packages (each 10 ounces) fresh spinach or 2 medium-size bunches fresh spinach, tough stems discarded
- 3 to 4 tablespoons fragrant extra-virgin olive oil
- 6 to 8 whole small peeled garlic cloves, lightly smashed
- 5 tablespoons pine nuts
- Coarse salt (kosher or sea) and freshly ground black pepper
- 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 until wilted, 4 to 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 the garlic are light golden, 3 to 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.