*Note: You can substitute frozen spinach for fresh, making sure to squeeze most of the water out before cooking.
- 1/3 Cup pine nuts
- 2 Tablespoons extra-virgin olive oil
- 3 cloves garlic, grated or crushed
- 1 Cup raisins
- 2 Pounds fresh baby spinach*
- Salt, to taste
- Zest of 1 lemon
In a large skillet, sauté the pine nuts in the olive oil over medium heat until they start to brown, about 2 minutes. Reduce the heat to low, add the garlic, and cook for about 1 minute. Add the raisins and let them cook for 2-3 minutes. Remove from the pan and set aside.
In the same skillet, sauté the spinach over medium heat until it starts to wilt. Season with salt, to taste. Add the reserved pine nuts and raisins and lemon zest, and cook until all of the liquid from the spinach has evaporated.