Recipe courtesy of Quinz Restaurant

Sauteed Spinach with Gold Raisins and Toasted Pine Nuts

  • Level: Easy
  • Total: 23 min
  • Prep: 15 min
  • Cook: 8 min
  • Yield: 4 servings
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1 1/2 tablespoons olive oil

1/2 teaspoon minced shallots

1/2 teaspoon minced garlic

1 1/2 tablespoons golden raisins (or currants), plumped in water

1 1/2 tablespoons pine nuts, toasted

2 dashes sherry vinegar or fresh lemon juice

1 teaspoon butter

5 cups packed baby spinach

Sea salt and freshly ground pepper


  1. 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.

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