SPINACH WITH RAISINS AND PINE NUTS
Spinach with raisins and pine nuts, when simply yet perfectly sauteed as here, is a classic for a reason. Serve as tapas, side dish, or topper for pasta.
Provided by Rachel Roddy
Categories Sides
Time 30m
Number Of Ingredients 7
Steps:
- Soak the raisins in a bowl with enough warm water to cover for 10 minutes.
- Rinse the spinach in a couple changes of cold water. Discard any wilted or bruised leaves and trim away any thick, woody stalks.
- Place the spinach in a large pan with nothing but the water that clings to the leaves, cover the pan, and cook over low heat until the spinach has collapsed and is tender. This should take 5 to 10 minutes.
- Transfer the spinach to a colander and drain. Once it's cool enough, squeeze it with your hands to eliminate any excess liquid.
- Meanwhile, peel and gently crush the garlic cloves with the flat side of a knife.
- In a large skillet or sauté pan over medium-low heat, gently cook the garlic until fragrant and lightly golden and then remove it. Add the butter to the pan, let it foam slightly, then add the pine nuts and turn them in the oil before adding the spinach and a pinch of salt. Cook for 2 minutes, or just until the spinach leaves glisten.
- Drain the raisins and add them to the pan, gently turn the ingredients a couple more times, and serve immediately.
Nutrition Facts : ServingSize 1 portion, Calories 214 kcal, Carbohydrate 13 g, Protein 5 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 12 mg, Sodium 92 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 12 g
SEA BASS ON SPINACH WITH RAISINS AND PINE NUTS
This recipe is inspired by the book "World Food - Spain" by Beverly Leblanc.Recipes with raisins and roasted pine nuts are from the area of Barcelona and are called "a la catalana". The raisins and pine nuts give a delicious, sweet crunch to the spinach; any firm, white fish could be substituted. Be careful when roasting the pine nuts, they burn very fast!
Provided by gemini08
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the raisins in a small bowl, cover with hot water and set aside.
- Put pine nuts in a dry skillet over medium high heat and dry fry for 1-2 minutes, shaking frequently.
- Heat oil in large skillet over medium heat, fry the garlic until golden, remove with a slotted spoon and save.
- Add the spinach to the oil with only the rinsing water clinging to it's leaves. Cover and cook 4-5 minutes until wilted.
- Uncover, stir in the drained raisins, pine nuts and garlic chips, continue cooking until all liquid evaporates. Season to taste and keep warm.
- Brush the fish with oil, sprinkle with paprika and rub it in, season with salt and pepper.
- Heat 2 tbs oil in a large non-stick skillet, add fish filets and fry over high heat ca 2-3 minutes, turn heat down to medium, turn fish filets and finish cooking until flesh is opaque and flakes easily.
- Divide spinach between 4 plates, place fish on top and garnish with lemon and tomato wedges.
Nutrition Facts : Calories 461.6, Fat 28.2, SaturatedFat 3.7, Cholesterol 52.9, Sodium 270.3, Carbohydrate 25.2, Fiber 6.2, Sugar 12.1, Protein 32.6
SAUTEED SPINACH WITH GOLD RAISINS AND TOASTED PINE NUTS
Steps:
- 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.
SAUTEED SPINACH WITH RAISINS AND PINE NUTS
Sauteed spinachtossed with sweet goldenraisins and lightly toastedpine nuts can be served on theside of our Beef Tenderloin with Shallot Mustard Sauce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Place golden raisins in a small bowl, and cover with 3/4 cup warm water; set aside. Remove any tough stems from spinach, and wash thoroughly. Set aside.
- Place a wide, 6-quart saucepot over medium-high heat, and add olive oil. Add garlic, and saute for 1 minute. Add pine nuts. Cook, stirring constantly, until golden brown, about 1 minute. Drain the reserved raisins, and add them to pan. Add spinach, and season with salt and pepper to taste. Cook, stirring constantly, just until spinach has wilted, 3 to 4 minutes. Serve immediately.
SPINACH WITH PINE NUTS AND RAISINS
Provided by Joyce Goldstein
Categories Side Sauté Vegetarian Rosh Hashanah/Yom Kippur Raisin Pine Nut Spinach Kosher Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.
BRAISED BLACK SEA BASS WITH BALSAMIC VINEGAR AND TOASTED PINE NUTS
Provided by Molly O'Neill
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse the fish and pat it dry. With a sharp knife, score the skin 3 or 4 times on each side, cutting 1/4 inch into the flesh.
- Heat the oil in a large flat-bottomed wok or large skillet set over high heat until very hot. Cook the fish, covered, for 3 minutes, until the skin is browned on one side. Carefully turn the fish, replace the cover and brown the other side. Add the garlic, ginger, shallots, jalapeno peppers and red pepper and cook, stirring, for about 2 minutes. Add the gin, soy sauce, fish sauce, vinegar and sugar. Cover, reduce the heat to low and cook for 2 minutes. Turn the fish again, pour in the stock, cover and cook over medium heat for 5 to 7 minutes more, until the flesh can easily be separated from the bone. Add the pine nuts, carefully slide the fish onto a platter and pour the pan juices over it. Garnish with the herbs and serve immediately.
Nutrition Facts : @context http, Calories 728, UnsaturatedFat 35 grams, Carbohydrate 18 grams, Fat 45 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 6 grams, Sodium 1414 milligrams, Sugar 10 grams
BRAISED SEA BASS WITH SPINACH
This simple but festive recipe will see you cooking sea bass in no time at all
Provided by Curtis Stone
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Heat the grill to high. Put the peppers, skin side up, on a baking tray, then pop them under the hot grill for about 10 mins until the skins blister and blacken. Drop them into a bowl, cover with some cling film and leave until cool enough to handle. Peel away and discard the skins, then roughly chop the peppers.
- Heat the oil over a low-ish heat in a sturdy roasting tin or in a shallow pan that has a lid and is large enough to fit both fish. Throw in the shallots and garlic and sweat briefly until soft. Stir in the tomatoes, peppers, capers, olives and half the basil leaves, then sweat for a few mins until the tomatoes soften. Pour in the wine and tomato juice. Stir and gently simmer for 10-15 mins, adding a splash of water if the sauce becomes a bit dry.
- While the sauce is simmering, slash each side of the fish a few times. When the sauce is ready lay the fish on top, season if you want to and cover with a lid (cover with foil if you are using a roasting tray). Leave to cook on a low heat for 12-15 mins until the flesh feels firm when pressed.
- While the fish is cooking, melt the butter in a large pan, then fry the spinach until wilted, season if you like and divide the spinach between two serving dishes. Lift the fish carefully from the pan and place on top of the spinach, neatly drizzle some of the sauce round the fish, scatter the remaining basil on top and drizzle everything with extra-virgin olive oil. Serve with some ribbon shaped pasta, like tagliatelle or pappardelle, with the remaining sauce in a bowl or side dish.
Nutrition Facts : Calories 126 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.18 milligram of sodium
SPINACH WITH RAISINS & PINE NUTS
This iron-rich green is a healthy choice as a side dish- serve with fruity raisins and olive oil, and a little contrasting balsamic vinegar
Provided by Mary Cadogan
Categories Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.
Nutrition Facts : Calories 103 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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- Preheat the oven to 425°. Tear off four 18-inch lengths of foil. Generously brush the softened butter over an 8-inch square in the center of each foil sheet. Mound the spinach in the center of the sheets and season with salt and pepper. Sprinkle with the shallot. Season both sides of each sea bass fillet with salt and pepper and set the fillets on the spinach. Scatter the pieces of butter over the fish. Pull the sides of the foil up around the fish and drizzle the fillets with the wine. Fold the edges of the foil to make sealed packets.
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