by Nancy Ancrum
The spinach from South Miami-Dade is flavorful and hardy. The leaves are long, lobed, and stand up to the heat.
Remove the thicker sections of the stems, but the thinner part near the leaves cook up nice and tender. Instead of cooking these greens in boiling water, sauté them to keep the nutrients and the flavor. This recipe easily doubles.
Sautéed Spinach with Pine Nuts and Raisins
2 tablespoons butter
1 tablespoon extra-virgin olive oil
2 tablespoons raisins
1 tablespoon finely minced garlic
6 cups spinach leaves, stemmed
2 teaspoons pine nuts
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper to taste
1. Combine butter and olive oil in a large, heavy skillet over medium-high heat.
2. When butter has melted and bubbles, add raisins and stir about 30 seconds to plump them up a bit.
3. Add garlic and spinach. Stir and toss the leaves to wilt them evenly and mix in the raisins and garlic, about a minute. Use tongs–they’re perfect for this.
4. Remove skillet from heat, place spinach in a bowl, add pine nuts, nutmeg, salt and pepper and toss.