Shelly's Recipe

ITALIAN SPINACH WITH RAISINS AND PINE NUTS

Category: Spinach

1/4 cup golden raisins
1/4 cup hot water
2 tbsp pine nuts
3 tbsp extra-virgin olive oil
3 (10-oz) bags curly-leaf spinach, stemmed and torn into bite-sized pieces
3 shallots, sliced thin
1/4 cup balsamic vinegar
1 tsp light brown sugar
Salt

Plump raisins in bowl of hot water, about 5 minutes. Toast nuts in Dutch oven over medium heat, stirring often, until golden, about 5 minutes. Transfer to plate.

Heat 1 tbsp oil in now-empty Dutch oven over high heat until shimmering. Add spinach in handfuls, stirring to allow each batch to wilt slightly before adding next. Continue to cook until spinach is uniformly wilted and glossy, about 1 minute. Transfer spinach to colander set over bowl and press with wooden spoon to release extra liquid.

Wipe out Dutch oven, add remaining 2 tbsp oil, and set over medium heat until shimmering. Cook shallots until softened, about 3 minutes. Drain raisins and add to shallots. Stir in vinegar and sugar and cook until syrupy, about 2 minutes. Add spinach and toss to coat. Season with salt and sprinkle with nuts. Serve. Serves 4