A great vegetable dish to serve with all kinds of meat or fish dishes.
1 ½ tablespoons olive oil
½ teaspoon minced garlic
1 tablespoon minced shallots
2 tablespoons golden raisins or currants (plumped in water)
3 tablespoons Pinoli pine nuts
2 dashes of lemon juice or sherry vinegar
5 cups packed baby spinach
Salt and pepper to taste
In a medium saucepan over a medium heat, gently sauté garlic and shallots in olive oil. Add raisins and pine nuts and stir for two or three minutes more, increase heat, add lemon juice, stir with a wooden spoon , Add butter, melt, then add spinach. Toss with tongs to wilt, season with salt and pepper and serve immediately.