Wilted Spinach With Raisins and Pistachios

spinach-raisins-pistachios
Photo by Marcus Nilsson
Wilted Spinach With Raisins and Pistachios 3.1 50 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 137 calories
    • Fat 10 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 176 mg
    • Protein 3 g
    • Carbohydrate 12 g
    • Sugar 6 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 81 mg

Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic and cook, turning occasionally, until lightly golden, 3 to 4 minutes. Add the raisins, pistachios, and vinegar to the pot and stir to plump the raisins, about 1 minute.Add as much spinach to the pot as will fit and cook, tossing and adding more spinach as there is room, until just wilted, 2 to 3 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Serve immediately.

Ingredients

  1. Check 1/4 cup olive oil
  2. Check 5 cloves garlic, peeled and smashed
  3. Check 1/2 cup raisins or golden raisins, or a mixture of both
  4. Check 1/3 cup shelled roasted pistachios
  5. Check 2 tablespoons cider vinegar
  6. Check 2 11-ounce bags triple-washed curly spinach, thick stems removed (about 18 cups)
  7. Check kosher salt and black pepper

Directions

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic and cook, turning occasionally, until lightly golden, 3 to 4 minutes. Add the raisins, pistachios, and vinegar to the pot and stir to plump the raisins, about 1 minute.
  2. Add as much spinach to the pot as will fit and cook, tossing and adding more spinach as there is room, until just wilted, 2 to 3 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Serve immediately.