Thursday, December 4, 2008

sauteed spinach with almonds and raisins

I am not usually a fan of cooked spinach. Wait, scratch that. I am not usually a fan of cooked spinach that is not mixed with copious amounts of cream, bacon, cheese, or, preferably, a combination of all three. So you can imagine my surprise when last night, in the midst of a Thanksgiving induced healthy cooking craze, I found myself at the stove sauteing an entire pan of spinach. Rather than use a recipe, I just winged it.

I started by heating about a tablespoon of olive oil in a large skillet (instead of measuring, I pulled a Rachael Ray and poured out just enough to make a circle around the pan). When the oil was hot, I added four cloves of garlic, which I had sliced thinly, and sauteed until it just turned golden. Then I added a tablespoon of sliced almonds, a tablespoon of golden raisins, and a sprinkling of red pepper flakes.

After about a minute, I added three large handfuls of baby spinach, and cooked until it was bright green and wilted.



To finish, I seasoned my spinach with salt and pepper, and served.


The verdict? I actually (gasp) enjoyed it. No cream, bacon or cheese necessary. Though I'm not making any promises for next time...

1 comment:

Karen said...

I'll take spinach any way - cooked, fresh, in a dip, wilted, creamed... your dish looks very good!