Sautéed Spinach with Golden Raisins, Pine Nuts and Fresh Breadcrumbs
by Tony Rosenfeld
This spinach side mixes the sweetness of raisins with savory garlic breadcrumbs. Making fresh breadcrumbs is simple. Use stale bread or toast fresh bread in a 300°F oven for a few minutes until crisp, and then pulse in a food processor until the bread is the size of peas.
Serves four.
1/4 cup golden raisins
1/4 cup pine nuts, toasted (see Toasting Nuts, below)
1/4 cup olive oil
1/2 cup fresh, coarse breadcrumb
1 large clove garlic, minced
Kosher salt
1 bunch (about 1 lb.) spinach, trimmed
Tip: To toast pine nuts, you can heat them in a skillet over medium-low heat on the stovetop until golden brown (tossing the nuts every 30 seconds or so to avoid scorching), about 5 to 10 minutes. Or toast them on a baking sheet in a 350°F oven (with a rack positioned in the center of the oven) until golden brown, about 7 to 10 minutes. The oven offers more even and gentle heat, though on the stovetop it’s easier to watch the progress.
In a large (12-inch) skillet over medium heat, heat the raisins and pine nuts in 2 Tbs. oil for about 1 minute. With a slotted spoon, transfer the raisins and pine nuts to a plate. Add the breadcrumbs and garlic to the pan, and sprinkle with 1/4 tsp. salt. Cook over medium-low heat until slightly brown, 5 to 7 minutes. Transfer to a plate. Put the remaining 2 Tbs. oil in the pan with the spinach, and cook until the spinach just wilts. Transfer to a serving platter, toss with the raisins and pine nuts, top with breadcrumbs, and serve.
photo: Maren Caruso
From Book Big Buy Cooking
, pp. 41
