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    Sauteed Onions and Peppers View Edit
    Sauteed Pork Chops with Sherry-Berry Pan Gravy, Rhubarb Chutney View Edit
    Sauteed Shrimp Cocktail 4 View Edit
    Sauteed Spinach View Edit
    Sauteed Spinach with Gold Raisins and Toasted Pine Nuts View Edit

    Servings: Not specified

    Directions

    In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

    Ingredients
    • 1 1/2 tablespoons olive oil
    • 1/2 teaspoon minced shallots
    • 1/2 teaspoon minced garlic
    • 1 1/2 tablespoons golden raisins (or currants), plumped in water
    • 1 1/2 tablespoons pine nuts, toasted
    • 2 dashes sherry vinegar or fresh lemon juice
    • 1 teaspoon butter
    • 5 cups packed baby spinach
    • Sea salt and freshly ground pepper

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 8 minutes Yield: 4 servings

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