Spinach With Raisins and Pine Nuts

READY IN: 25mins
Recipe by pattikay in L.A.

From the New Spanish Table, posted for ZWT 3, Spain and Portugal.

Top Review by sugarpea

This is fabulous, pattikay. Dh won't eat raisins so I used dried cranberries but otherwise followed the recipe using fresh spinach. The second time I made it I served it to company and everyone loved it. This one deserves way more than five stars. It's crunchy, chewy, smooth, sweet and garlicky-in short, outstanding in my cookbook.

Ingredients Nutrition


  1. Place the raisins in a small bowl, add very hot water to cover and soak till plump, 10-15 minutes. Drain well and pat dry with a paper towel, and set aside.
  2. If using fresh spinach - rinse but do not drain spinach, place in a medium saucepan over medium heat and cover the pan.
  3. cook the spinach in the water that clings to the leaves till wilted 4-5 minutes, stirring a few times.
  4. transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop coarsely. (if using frozen, thaw and squeeze out excess water).
  5. heat the olive oil in a large skillet or wok over low heat.
  6. add the garlic, pine nuts and soaked raisins and cook till the nuts and the garlic are light golden, 3-5 minutes.
  7. increase the heat to medium add the chopped spinach and cook for about 1 minute, stirring to combine evenly.
  8. season with salt and pepper to taste, transfer to serving bowl.

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