Baby Spinach with Almonds and Golden Raisins

1. 1

   Preheat the oven to 350 degrees F. Spread the almonds out on a rimmed baking sheet and toast until light brown and fragrant, about 8 minutes.

2. 2

   Set aside.

3. 3

   Cook the bacon in a large skillet over medium heat until brown and crispy, about 5 minutes.

4. 4

   Remove the skillet from the heat and transfer the cooked bacon with a slotted spoon to a small bowl, leaving the drippings in the skillet.

5. 5

   Return the skillet to medium heat, add the shallots and 1 tablespoon water and cook, stirring, until soft, about 3 minutes.

6. 6

   Add the vinegar and cook until it is reduced and the shallots are glazed, about 3 minutes more.

7. 7

   Add the spinach in batches, stirring to wilt before adding more.

8. 8

   When all the spinach has been added, raise the heat to high, add the paprika, red pepper flakes, 1/4 teaspoon salt and a few grinds of pepper and cook, covered, for 2 minutes.

9. 9

   Remove the lid, stir in the raisins, toasted almonds, reserved bacon and butter and serve.

* Per serving · 4 servings · Values may vary.