Sauteed Spinach with Pine Nuts and Golden Raisins

Ingredients

• 2 teaspoons extra-virgin olive oil
• 2 tablespoons golden raisins
• 1 tablespoon pine nuts
• 2 cloves garlic, minced
• 1 10-ounce bag fresh spinach (see Ingredient note), tough stems removed
• 2 teaspoons balsamic vinegar
• 1/8 teaspoon salt
• 1 tablespoon shaved Parmesan cheese
• Freshly ground pepper to taste

Directions

Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add raisins, pine nuts and garlic; cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and salt. Serve immediately, sprinkled with Parmesan and pepper.

Ingredient note: The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw.