- 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.