Sauteed Spinach With Golden Raisins Recipes

Steps:

• In a large (12-inch) skillet, warm olive oil. Cook spinach in three additions, letting the first batch wilt before adding the next and tossing often, until completely wilted, 3 to 4 minutes total.
• Stir in raisins. Season with salt and pepper.

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.

Steps:

• Heat olive oil in a saucepan over medium heat; add spinach and turn using tongs, until coated with oil. Cook, while turning, until just wilted, about 4 minutes. Add chicken broth, golden raisins, garlic powder, black pepper, and Parmesan cheese. Cook and stir spinach mixture until cheese is melted and raisins are plump, 1 to 2 minutes.

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.

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.

Steps:

• Bring a large kettle half filled with lightly salted water to a boil. Add the spinach, pushing it down into the pot with a large spoon. Cook until the leaves are softened and turn bright green, about 1 minute. Immediately drain the spinach and plunge it into a large bowl of cold water to stop the cooking. When cool, drain well and use your hands to remove as much excess water as possible. Transfer the spinach to a cutting board and chop coarsely.
• Meanwhile, soak the raisins in 1/2 cup of boiling water for 10 minutes. Drain the raisins and chop them coarsely; set aside. Place a large saucepan over medium heat and melt the butter. Add the garlic and cook, stirring, for 1 minute. Sprinkle with the flour and cook for an additional 2 minutes, being careful not to let the mixture darken. Add the cream and nutmeg and simmer for 2 minutes. Add the spinach and raisins and cook until heated through. Season with salt and pepper and serve immediately as a side dish or as a complement to steamed and sliced chicken breasts.

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.

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.