About the author: Carrie Vasios is the Editor of Serious Eats Sweets and the Community Manager of Serious Eat. She writes the Wake and Bake, Cookie Monster, and Serious Entertaining columns. She likes perusing her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
- Yield:serves 2
- Active time: 20 minutes
- Total time:20 minutes
- 2 tablespoons olive oil
- 1/4 cup pine nuts
- 2 medium cloves garlic, minced, about 2 teaspoons
- 1/4 cup raisins
- 10 ounces baby spinach
- 1/2 tablespoon lemon zest
- 1 teaspoon sherry wine vinager
- Kosher salt and freshly ground black pepper
Heat olive oil in a 12-inch heavy-bottomed stainless steel skillet over medium heat until shimmering. Add pinenuts and cook, stirring and shaking frequently until they begin to turn golden, about 2 minutes. Add raisins and cook, stirring often, until heated through, about 1 minute. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add spinach to pan. Sprinkle with 2 teaspoons water. Cook, stirring constantly until spinach is wilted, about 2 minutes.
Stir in lemon zest and sherry vinegar. Season with salt and pepper to taste. Serve warm.