Sautéed Spinach with Almonds and Golden Raisins
3 (6ounce) bags baby spinach
¼ cup water
2 tablespoons extra-virgin olive oil, plus 2 teaspoons fro drizzling
4 garlic cloves, sliced thin crosswise
¼ teaspoon red pepper flakes
½ cup gold raisins
2 teaspoons sherry vinegar
1/3 cup silver almonds, toasted
- Place the Spinach and water in a large microwave-safe bowl. Cover the bowl with a large dinner plate (The plate should completely cover the bowl, and not rest on the spinach). Microwave on high power until the spinach is wilted and decreased in volume by half, 3-4 minutes. Using potholders remove the bowl from the microwave and keep covered for one minute. Carefully remove the plate and transfer the spinach to a colander set in the sink. Using the back of a rubber spatula, gently press the spinach against the colander to release excess liquid. Transfer the spinach to a cutting board and roughly chop it. Return it to the colander and press is a second time.
- Heat 2 tablespoons of the oil, the garlic, the pepper flakes, and the raisins in a 10-inch skillet over medium heat. Cook, stirring constantly, until the garlic is light golden brown and beginning to sizzle, 3-6 minutes. Add the spinach to the skillet, using tongs to stir and coat with the oil. Sprinkle with ¼ teaspoon salt and continue stirring until the spinach is uniformly wilted and glossy green, about 2 minutes. Sprinkle with the vinegar and almonds; stir to combine. Drizzle with the remaining 2 teaspoons oil and season with salt. Serve Immediately
The Best of America’s Test Kitchen, Best Recipes and Reviews2009.
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