SAUTÉED BABY SPINACH WITH ALMONDS AND GOLDEN RAISINS

WHY THIS RECIPE WORKS:

Baby spinach is undeniably convenient—no tough stems to remove or sandy grit to rinse out—but cooking often turns these very tender greens into a watery, mushy mess. We were determined to find a method for cooking baby spinach that would give us a worthwhile side dish. Parcooking the spinach in the microwave turned out to be the best way to help the vegetable release plenty of liquid. We pressed the microwaved spinach against a colander to eliminate more water, coarsely chopped it, and pressed it again. Then all we had to do was quickly sauté it. We then combined the spinach with a few complementary flavors and appealing textures to finish the dish. If you don’t have a bowl large enough to accommodate the entire amount of spinach, cook it in a smaller bowl in two batches. Reduce the water to 2 tablespoons per batch and cook the spinach for about 1½ minutes.

SERVES: 4

TOTAL TIME: 20 minute

INGREDIENTS:

• 18 ounces (18 cups) baby spinach
• ¼ cup water
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 4 garlic cloves, sliced thin crosswise
• ¼ teaspoon red pepper flakes
• ½ cup golden raisins
• Salt
• 2 teaspoons sherry vinegar
• ⅓ cup slivered almonds, toasted

INSTRUCTIONS:

1. Microwave spinach and water in covered bowl until spinach is wilted and decreased in volume by half, 3 to 4 minutes. a. Remove bowl from microwave and keep covered for 1 minute. b. Carefully transfer spinach to colander and, using back of rubber spatula, gently press spinach against colander to release excess liquid. c. Transfer spinach to cutting board and chop coarse. d. Return spinach to colander and press again.
2. Cook 2 tablespoons oil, garlic, pepper flakes, and raisins in 10-inch skillet over medium-high heat, stirring constantly, until garlic is light golden brown and beginning to sizzle, 3 to 6 minutes. a. Stir in spinach and ¼ teaspoon salt and cook until uniformly wilted and glossy green, about 2 minutes. b. Stir in vinegar and almonds. c. Drizzle with remaining 2 teaspoons oil and season with salt to taste. d. Serve immediately.

VARIATIONS:

1. SAUTEED BABY SPINACH WITH PECANS AND FETA

INGREDIENTS:

• 18 ounces (18 cups) baby spinach
• ¼ cup water
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 4 thinly sliced shallots
• Salt
• 2 teaspoons red wine vinegar
• ⅓ cup toasted and chopped pecans
• ⅓ cup crumbled feta cheese

INSTRUCTIONS:

1. Follow steps 1-2 from the main recipe.
2. Cook shallots until golden brown, 3 to 5 minutes, in step 2.
3. Substitute red wine vinegar for sherry vinegar and toasted and chopped pecans for almonds.
4. Sprinkle spinach with ⅓ cup crumbled feta cheese before serving.

2. SAUTEED BABY SPINACH WITH CHICKPEAS AND SUN-DRIED TOMATOES

INGREDIENTS:

• 18 ounces (18 cups) baby spinach
• ¼ cup water
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• Salt
• ¾ cup rinsed canned chickpeas
• ½ cup drained and thinly sliced oil-packed sun-dried tomatoes
• 2 tablespoons grated Parmesan cheese
• 6 tablespoons grated Parmesan cheese

INSTRUCTIONS:

1. Follow steps 1-2 from the main recipe.
2. Add ¾ cup rinsed canned chickpeas and ½ cup drained and thinly sliced oil-packed sun-dried tomatoes to skillet with spinach in step 2.
3. Substitute 2 tablespoons grated Parmesan cheese for almonds.
4. Sprinkle spinach with 6 tablespoons grated Parmesan cheese before serving.