This spinach dish will surprise you with its smooth, buttery flavour and the layered texture of the raisins and the pine nuts. Simple to prepare yet with great character, it’s an amazing side for some boiled rice, hard-boiled egg or braised beef.
Serves: 4 | Preparation time: 20 mins | Cooking time: 15 mins
- Spinach, fresh: 900 g
- Butter, unsalted: 60 g
- Raisins: 50 g
- Pine nuts: 30 g
- Nutmeg: ¼ tsp
- Salt: to taste
Soak the raisins in a bowl of lukewarm water and leave them to rehydrate for about 15-20 minutes; as soon as they’re ready, squeeze and dry them with a kitchen cloth.
Toast pine nuts in a pan without adding any fat. Set aside both raisins and pine nuts.
Rinse the spinach and dry them with a kitchen towel to get rid of most of the water. Melt the butter in a pan and stir-fry the spinach for 2 to 3 minutes. Season to taste.
Tip: When stir-frying the spinach, don’t add any water or the leaves will become soggy instead of crispy.
Add raisins, pine nuts and nutmeg to the spinach in the pan, sauté all the ingredients together for 5 minutes. Serve warm.