A Healthy AND Tasty Spinach Recipe
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Dear Food Fan,
Before you head on down to read about my wilted spinach recipe I want to tell you about the free gift I have for my readers this January. It’s a Thank You Postcard that is an ideal way to say thank you to someone for hosting a dinner party or other event in their home. Click here to get your Thank you postcard. And thank you for reading!
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Doesn’t it suck when you spend days eating healthy only to undo it all over the weekend? This weekend great friends of ours from Toronto were visiting. We talked and talked, ate and ate, drank, drank and drank. Ugh. It was fun but I don’t feel so good about it now.
Here I am Monday morning thinking about what what I can do to make up for it. I’ve already gone for a walk and I’ve started planning a healthy dinner for tonight that will include this spinach recipe.
This wilted spinach recipe is beyond healthy and beyond tasty. Above it’s pictured as side dish. Tonight I’m going to toss it with some whole wheat penne and a can of drained cannellini beans.
Starting the week with a Meatless Monday like this won’t take away the evil we did this weekend but it will set us up for a better week for sure.
- 1 tbsp olive oil
- 2 plump cloves of garlic
- a pinch of red pepper flakes
- ⅓ cup golden raisins
- ¼ cup water (or you can use chicken or vegetable broth)
- ¼ tsp salt
- ¼ tsp black pepper
- 9 ounces fresh spinach leaves, rinsed
- Measure the olive oil into a large sauce pan or dutch oven. Add the garlic and red pepper flakes. Put it over low heat. Spread everything around a bit trying to get it in a single layer. Let it warm up and get tasty for 5 minutes or so (don’t allow the garlic to brown. It should still be white.).
- Turn the heat to medium-high and add the raisins, water, salt and pepper. Stir and cook for a minute before adding in the spinach. Use tongs to stir the spinach, scooping the oil-coated leaves from the bottom and moving them to the top until all the leaves are dark green and wilted, about 1-2 minutes.
- Remove from the heat. If you’re planning to serve it with pasta, you can now toss the whole lot with the hot noodles. If you’re planning to serve it as a side dish, use tongs to transfer the leaves to a serving platter, leaving behind much of the liquid.
This looks delicious. I loved wilted spinach! I just found your blog and I am already a fan!!! Great recipes. I can’t wait to try some!
Thank you for the lovely compliments. You’ve made my day. Can’t wait to check out your blog too.
This recipe looks absolutely WONDERFUL!!
I stumbled upon your blog (saw a comment you left on Crafty Journal) because we share the same first name.. and my last just so happens to be Cook AND I’m also Canadian. hehe :)
Christine recently posted: Gifts from LuBeth Designs
So pleased to meet you Christine Cook! How funny! Just checked out your blog. So whimsical and fun. Love it! Thanks for visiting me here.
Hi Christine
your recipe looks delicious, it worth a try .thanks
Albert Einstein recently posted: Albert Einstein Theory of Relativity
Love this! It also works equally well w/ swiss chard (just remove the leaves from the spine and cut into thin-ish ribbons). I haven’t made it in ages and now I am positively craving it. <3
I haven’t tried it with swish chard but you’re right, it would be fantastic! I’m going to add it to my mental menu for next week. Thanks for the idea!
This looks like a winner to me! :)
Sommer@ASpicyPerspective recently posted: Healthy Green Smoothies… that taste good!
Golden raisins are sooo good! They pair really well with a lot of cooked veggies…especially cauliflower, but I’ve never thought of putting them with spinach! Nice!
Shaina recently posted: My Last Meal of 2012 at 50 Ocean
Thanks Shaina! I saw the combo in a good housekeeping cookbook years ago and have been putting them together ever since. They work really well together for some reason.
Intriguing! I’ve never considered raisins in wilted spinach…definitely have to give this a go.
Tony B | Simple Awesome Cooking recently posted: Red Kale with Garlic and Ginger
Tony, Thanks for visiting! The spinach and raisins are really nice together. I think the sweet counteracts that tiny bit of bitterness you get from spinach.