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Prep 10 mins
Cook 10 mins
This is a variation of Giada De Laurentiis' recipe for spinach in her first cookbook. Her family makes it for holidays, but I like all the time. The original recipe calls for fresh spinach, but I use frozen. I love scooping some onto buttered, toasted ciabatta bread. YUM!
- In a saucepan over low-medium heat, saute red pepper flakes, garlic and pine nuts in olive oil until they turn a light golden color.
- Add spinach and raisins and salt and cook until spinach is heated through.