CATEGORY:

Vegetables

Sauteed Spinach With Raisins And Hazelnuts

INGREDIENTS
  • 1 lb (450 g) fresh spinach, washed and dried
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1/4 cup raisins
  • 1/3 cup toasted hazelnuts, coarsely chopped
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar (optional, for added flavor)
METHOD / INSTRUCTIONS
    1. Toast the Hazelnuts: Heat a dry skillet over medium heat and toast the hazelnuts for 3–5 minutes until fragrant and golden. Remove from the skillet and set aside.
    2. Plump the Raisins: In a small bowl, soak the raisins in warm water for about 5 minutes to soften them. Drain and set aside.
    3. Sauté the Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
    4. Cook the Spinach: Add the spinach to the skillet in batches, stirring to wilt it down as it cooks. This should take 2–3 minutes. Season with salt and pepper to taste.
    5. Combine and Serve: Stir in the plumped raisins and toasted hazelnuts. If desired, drizzle with balsamic vinegar for an extra layer of flavor. Transfer to a serving dish and enjoy warm.

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