Wilted Spinach With Raisins And Apples Recipes

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SPINACH WITH RAISINS AND PINE NUTS



Spinach with Raisins and Pine Nuts image

Spinach with raisins and pine nuts, when simply yet perfectly sauteed as here, is a classic for a reason. Serve as tapas, side dish, or topper for pasta.

Provided by Rachel Roddy

Categories     Sides

Time 30m

Number Of Ingredients 7

1/4 cup raisins or golden raisins
1 pound regular or baby spinach
2 garlic cloves
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons (3/4 oz) unsalted butter
1/4 cup pine nuts
Salt

Steps:

  • Soak the raisins in a bowl with enough warm water to cover for 10 minutes.
  • Rinse the spinach in a couple changes of cold water. Discard any wilted or bruised leaves and trim away any thick, woody stalks.
  • Place the spinach in a large pan with nothing but the water that clings to the leaves, cover the pan, and cook over low heat until the spinach has collapsed and is tender. This should take 5 to 10 minutes.
  • Transfer the spinach to a colander and drain. Once it's cool enough, squeeze it with your hands to eliminate any excess liquid.
  • Meanwhile, peel and gently crush the garlic cloves with the flat side of a knife.
  • In a large skillet or sauté pan over medium-low heat, gently cook the garlic until fragrant and lightly golden and then remove it. Add the butter to the pan, let it foam slightly, then add the pine nuts and turn them in the oil before adding the spinach and a pinch of salt. Cook for 2 minutes, or just until the spinach leaves glisten.
  • Drain the raisins and add them to the pan, gently turn the ingredients a couple more times, and serve immediately.

Nutrition Facts : ServingSize 1 portion, Calories 214 kcal, Carbohydrate 13 g, Protein 5 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 12 mg, Sodium 92 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 12 g

APPLE SPINACH SALAD



Apple Spinach Salad image

This classic apple spinach salad is easy to make with fresh ingredients, tossed with a quick apple cider vinaigrette, and easy to customize with your favorite add-ins.

Provided by Ali

Time 15m

Number Of Ingredients 12

5 ounces fresh baby spinach
2 small apples, cored and thinly sliced
half of a small red onion, thinly sliced
1/2 cup chopped walnuts, toasted
1/3 cup dried cranberries
3 ounces crumbled goat cheese
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 small garlic clove, peeled and minced
a generous pinch of salt and black pepper

Steps:

  • Combine all of the vinaigrette ingredients together in a bowl and whisk vigorously (or shake them together in a mason jar) to combine.
  • Add spinach, apples, red onion, walnuts, dried cranberries, and half of the goat cheese to a large bowl. Drizzle with the vinaigrette, and toss to combine.
  • Serve immediately, garnished with the remaining goat cheese, and enjoy!

SAUTEED SPINACH WITH GOLD RAISINS AND TOASTED PINE NUTS



Sauteed Spinach with Gold Raisins and Toasted Pine Nuts image

Provided by Food Network

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 9

1 1/2 tablespoons olive oil
1/2 teaspoon minced shallots
1/2 teaspoon minced garlic
1 1/2 tablespoons golden raisins (or currants), plumped in water
1 1/2 tablespoons pine nuts, toasted
2 dashes sherry vinegar or fresh lemon juice
1 teaspoon butter
5 cups packed baby spinach
Sea salt and freshly ground pepper

Steps:

  • In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve.

WILTED SPINACH WITH RAISINS AND APPLES



Wilted Spinach with Raisins and Apples image

Make and share this Wilted Spinach with Raisins and Apples recipe from Food.com.

Provided by Terri F.

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 bunches spinach, washed and dried or 2 (10 ounce) bags prewashed spinach
2 tablespoons olive oil
1/4 cup raisins
1/4 cup pine nuts
1/4 cup apple, peeled and cubed
4 tablespoons chopped green onions
1/4 teaspoon salt

Steps:

  • Heat oil in a large saute pan over medium heat.
  • Add raisins, pine nuts, apples, and onion, and cook about 5 minutes, stirring occasionally, until raisins plump.
  • Stir salt into raisin mixture.
  • Add spinach, tossing until spinach is just wilted.
  • Serve immediately, with wedges of lemon to squeeze over spinach if desired.

Nutrition Facts : Calories 188.6, Fat 13.2, SaturatedFat 1.5, Sodium 282, Carbohydrate 16, Fiber 4.7, Sugar 7.3, Protein 6.4

SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)



Spinach With Raisins and Pine Nuts (Espinacs a La Catalana) image

An addictive melange of spinach, garlic, raisins, pine nuts and good olive oil, this is one of the best Catalan dishes. Its uses in the Catalan kitchen are many - in croquettes or egg tortillas, as a topping for cocas (flat breads), as a filling for savory turnovers or cannelloni, or as a base for baked fish. As a side dish, it goes with just about anything, and nothing beats it in the morning on toast, topped with poached eggs. The recipe is also great made with other wilted greens, such as chard or escarole. Adapted from "The New Spanish Table" cookbook.

Provided by TxGriffLover

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

6 tablespoons raisins (golden or dark)
2 bunches fresh spinach, tough stems removed
4 tablespoons fragrant extra virgin olive oil
8 whole small peeled garlic cloves, lightly mashed
5 tablespoons pine nuts
coarse salt & freshly ground black pepper (kosher or sea)

Steps:

  • Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
  • Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
  • Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
  • Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
  • Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.

Nutrition Facts : Calories 282.8, Fat 21.5, SaturatedFat 2.5, Sodium 137.4, Carbohydrate 21.3, Fiber 4.8, Sugar 9.9, Protein 7.1

SPINACH WITH PINE NUTS AND RAISINS



Spinach with Pine Nuts and Raisins image

Provided by Joyce Goldstein

Categories     Side     Sauté     Vegetarian     Rosh Hashanah/Yom Kippur     Raisin     Pine Nut     Spinach     Kosher     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 6

2 1/2 pounds spinach
2 to 3 tablespoons olive oil
2 small yellow onions or 6 green onions, minced
4 tablespoons raisins, plumped in hot water and drained
4 tablespoons pine nuts, toasted
Salt and freshly ground pepper to taste

Steps:

  • Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.

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