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Sautéed Spinach with Golden Raisins, Pine Nuts and Fresh Breadcrumbs

Maren Caruso

Servings: four.

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.

This recipe is excerpted from Big Buy Cooking.


  • 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


  • 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.


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.


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