Crunchy, buttery macadamia nuts and raisins give a hint of sweetness and tartness to this spinach. Small, tender leaves need only a couple of minutes in the skillet. If your spinach leaves are large, remove the tough stems before cooking.
4 SERVINGS
2 |
tablespoons good olive oil |
½ |
cup macadamia nut pieces |
1 |
pound small spinach leaves or larger spinach leaves with big stems removed, washed but still damp |
¼ |
cup raisins |
½ |
teaspoon salt |
½ |
teaspoon freshly ground black pepper |
Heat the oil in a large skillet over high heat. Add the nuts and sauté for 1 to 2 minutes to brown the nuts lightly. Add the damp spinach, pressing it down into the pan, and sprinkle the raisins, salt, and pepper on top. Cover and cook for about 2 minutes. The spinach will start to wilt. Stir with tongs so the nuts do not burn underneath and the raisins, salt, and pepper are distributed throughout.
After the spinach has wilted, cook, uncovered, for about 1 minute longer to cook away most of the remaining moisture. Serve.