Spinach with Shallots, Pine Nuts, and Golden Raisins

1. 1

   Place the raisins in a small bowl.

2. 2

   Pour over the heated chicken stock.

3. 3

   Let rest to plump and rehydrate, 10 to 15 minutes.

4. 4

   Meanwhile, place the pine nuts in a large heavy-duty skillet over medium heat.

5. 5

   Toast, stirring frequently, until golden brown, about 8 minutes.

6. 6

   Remove to a bowl and set aside.

7. 7

   Heat the olive oil in the same skillet over medium-low heat.

8. 8

   Add the shallots and cook until translucent, 3 to 5 minutes.

9. 9

   Increase the heat to high, add the spinach, and stir-fry until wilted, 1 to 2 minutes.

10. 10

    Drain the golden raisins, discarding the liquid or reserving for another use.

11. 11

    Add the drained raisins and toasted pine nuts.

12. 12

    Taste and adjust for seasoning with salt and pepper.

13. 13

    Serve immediately.

14. 14

    Toasting nuts really brings out their flavor.

15. 15

    Toast nuts in a dry skillet over medium-high heat until fragrant, 5 to 7 minutes.

16. 16

    Or place them on a baking sheet and toast in the oven at 350F until brown and toasted, about 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.