Spinach with pine nuts and raisins – Spinaci con uvetta e pinoli
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
$5-6 total*
2 people
Ingredients
- 300 g (10.5 oz) fresh spinach
- 28 g (about 2 tbsp) raisins
- 10 g (1 tbsp + 1 teaspoon) pine nuts
- 1/4 teaspoon fine salt
- 2 tbsp extra-virgin olive oil
For the bruschetta:
- 3 tbsp of ricotta
- 1 teaspoon of extra virgin olive oil
- lemon juice, to taste
Preparation
Roast the pine nuts in a large skillet for about 2-3 minutes.
Set aside the pine nuts, and in the same skillet, add the spinach and 2 tbsp of water. Cook for 3-4 minutes and then drain the spinach.
In the same skillet, add the oil, the drained spinach (make sure they do not have too much water left), and salt. Cook stirring for 1-2 minutes.
Add the raisins to the spinach and cook for 2 additional minutes.
Plate the spinach and serve with the roasted pine nuts.
Tips & notes
I usually eat the whole spinach, without trimming the stem. But if you don’t like it, either remove it or use baby spinach!
If possible, use fresh spinach over frozen ones!
For the bruschetta: stir 3 tbsp of ricotta with 1 teaspoon of oil, salt and some lemon juice. Put the cheese mixture on a crusty piece of bread and top with the spinach.
* Price range estimated from local markets and supermarkets (it can change according to season, location and product quality)
Did you make this recipe? I'd love to see it!
Share a picture on Instagram with the hashtag #lessbuttermoreoil or tag me in your pictures and stories with @lessbuttermoreoil
