Sweet, Tender, and Simply Green
There is something almost meditative about cooking spinach — the way a generous heap of leaves surrenders slowly to warmth, collapsing into something soft and concentrated and deeply itself. This sauté is quiet in its confidence. The sweetness of raisins alongside the gentle richness of pine nuts is an old pairing, one that shows up in the kind of cooking passed down without recipes, learned by watching and tasting. It doesn't ask much of you. Only patience, a good pan, and attention.
Ingredients
- 2 pounds fresh spinach, chopped
- 4 tablespoons Alessi Extra Virgin Olive Oil
- 1 1/3 cups raisins
- 1/4 cups Alessi Pine Nuts
- Alessi Sea Salt and Alessi Black Peppercorns
Instructions
- Place spinach in a large skillet in 1/4" water.
- Cover and cook on high till wilted (approximately 5 minutes).
- Drain, dry thoroughly, then chop.
- Heat oil in the same skillet. Add raisins and pine nuts and cook until pine nuts are golden in color.
- Add spinach, salt, and pepper and cook until spinach is warm. Toss and serve.
