Sauteed Baby Spinach with Almonds and Golden Raisins

By norsegal8

If you don’t have a microwave-safe bowl large enough to accommodate the entire amount of spinach, cook it in a smaller bowl in 2 batches. Reduce the water to 2 tablespoons per batch and cook the spinach for about 1 1/2 minutes.

Ingredients

• 3 (6-ounce) bags baby spinach (about 16 cups)
• 1/4 cup water
• 2 tablespoons extra-virgin olive oil, plus 2 teaspoons for drizzling
• 4 medium garlic cloves, sliced thin crosswise (about 2 tablespoons)
• 1/4 teaspoon red pepper flakes
• 1/2 cup golden raisins
• Table salt
• 2 teaspoons sherry vinegar
• 1/3 cup slivered almonds, toasted

Details

Servings 4

Preparation

Step 1

1. Place spinach and water in large microwave-safe bowl. Cover bowl with large microwave-safe dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high power until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Using potholders, remove bowl from microwave and keep covered for 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return to colander and press a second time.

2. Heat 2 tablespoons oil, garlic, pepper flakes, and raisins in 10-inch skillet over medium-high heat. Cook, stirring constantly, until garlic is light golden brown and beginning to sizzle, 3 to 6 minutes. Add spinach to skillet, using tongs to stir and coat with oil. Sprinkle with 1/4 teaspoon salt and continue stirring with tongs until spinach is uniformly wilted and glossy green, about 2 minutes. Sprinkle with vinegar and almonds; stir to combine. Drizzle with remaining 2 teaspoons oil and season with salt to taste. Serve immediately.