Recipe information
Yield
serves 4
Ingredients
10 ounces fresh baby spinach (about 10 cups, loosely packed)
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1/4 cup raisins or currants
1 cup toasted pecans
1/2 cup finely grated Asiago or Parmesan cheese (about 1 ounce)
Salt and pepper
Lemon wedges
Preparation
Step 1
Rinse and drain the spinach. Heat the oil in a skillet or saucepan and cook the garlic for a few seconds, until sizzling. Add as much spinach as the pan will hold and cook, stirring often. As the spinach wilts, keep adding more until it is all in the pan. Cook until just wilted but still bright green.
Step 2
Put the spinach in a serving bowl or on individual plates and top with raisins, pecans, and grated cheese. Sprinkle with salt and pepper. Serve with lemon wedges.
Serving & menu ideas
Step 3
We also love this dish drizzled with Toasted Pecan Vinaigrette (page 222). It’s a fine side dish for Creamy Lemon Pasta (page 18), Summer Panzanella (page 108), or Lemony Couscous with Chickpeas (page 97).
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
