by MyCommunalTable
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my 34 recipes »
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MyCommunalTable's Notes:
Expand1 1/2 tablespoon olive oil Ask a question about this ingredient
2 gloves garlic, chopped finely Ask a question about this ingredient
5 ounces box of washed baby spinach Ask a question about this ingredient
1/2 tablespoon fresh lemon juice Ask a question about this ingredient
1/4 cup kalamata olives, chopped Ask a question about this ingredient
1/4 cup golden raisins Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
1 tablespoon toasted pine nuts Ask a question about this ingredient
Heat up a sauce pan over medium heat. Have lid that fits pan standing by.
Ask a question about this stepHeat up olive oil, then add chopped garlic. Cook garlic slightly.
Ask a question about this stepAdd entire box of spinach in pan with lemon juice. Toss together. Put on lid and turn heat down to low.
Ask a question about this stepAfter just a few minutes, the spinach will be wilted. Remove from heat. Toss in raisins and olives.
Ask a question about this stepSalt and pepper to taste. Be careful with salt. It may not need it with the addition of the olives. I usually like a little more lemon juice.
Ask a question about this stepWhen serving, top with toasted pine nuts.
Ask a question about this stepThanks. I learned it from an Italian Jewish woman that made it every year for Hanukkah. I have found that it goes with everything. I usually make it for Thanksgiving now, but it is always a quick sidedish.
Looks very nice. I love spinach the only problem I have with it, is the after feel in my mouth and on my teeth. It leaves some kind of rough film on the teeth, is there anything to do about this that you know of?
You know my son complains about the same thing. My solution for him is to chop it quite fine and cook it a little longer, then I usually do. It seems to work for him. I have a friend from France that claims that there is no way around this and it why the French do not use much spinach. I think that bitter is not as strong of a flavor in the French palette compared to other cuisines. Let me know...
I think champagne vinegar would be lovely with it. Thanks for the kudos.
Gorgeous!! I'm going to try this, using some champagne vinegar instead of the lemon juice. The toasted pine nuts are such a nice touch. ;o)
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
This sounds delicious, similar to filling my grandmother made - tossed with a little buttered spaghetti noodles and tuna then made into a double crust pie, the pie was served at room temp. I don't know how I missed this one :)