Monday, July 5, 2010

Spinach with Raisins and Pine Nuts

Serves 2

1/4 cup raisins
1 slice crusty bread
1 1/2 tablespoons olive oil
1/6 cup pine nuts
3/4 pound young spinach, stalks removed
1 clove garlic, crushed
salt and black pepper

Put the raisins in a small bowl with boiling water and let soak for ten minutes. Drain

Cut the bread into cubes and discard the crusts. Heat 1 tablespoon oil and saute the bread until golden. Drain.

Heat remaining oil in the pan. Saute the pine nuts until they begin to color. Add the spinach and garlic and cook quickly, turning the spinach until just wilted.

Toss in the raisins and season with salted pepper. Sprinkle croutons on top and serve hot.

No comments:

Post a Comment