Fried spinach with raisins, garlic and pine nuts
4 servings
60 minutes
Fried spinach with raisins, garlic, and pine nuts is a refined dish of European cuisine that combines the softness of greens, the sweet notes of raisins, and the crunch of nuts. The history of this recipe traces back to Mediterranean traditions where spinach was valued for its nutritional properties and nuts and dried fruits were often used to add depth of flavor. Garlic adds spiciness while olive oil makes the dish rich and aromatic. Fried spinach pairs well with meat and fish dishes or can serve as a light snack on its own. It is served hot to reveal all flavor nuances and makes an excellent addition to festive or everyday tables.
1
Place the raisins in a bowl and cover with hot water. Leave for 15 minutes, then drain and dry with a paper towel.
- Light raisins: 6 tablespoons
2
Wash the spinach well and do not dry it. Place the wet leaves in a pot and set over medium heat. Cover with a lid and cook, stirring occasionally, for 3-4 minutes until the leaves wilt. Transfer to a colander and squeeze out the excess moisture with a spoon. Chop finely.
- Fresh spinach leaves: 550 g
3
Heat olive oil in a wok over low heat. Add minced garlic, nuts, and raisins. Sauté for 3-4 minutes. Increase the heat, add spinach, and cook, stirring, for another minute. Season with salt and pepper, and serve immediately.
- Extra virgin olive oil: 4 tablespoons
- Garlic: 6 cloves
- Pine nuts: 5 tablespoon
- Light raisins: 6 tablespoons
- Fresh spinach leaves: 550 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste