Italian Spinach with Raisins and Pine Nuts

Ingredients

• 40g (1/4 cup) of golden raisins (also known as blond raisins)
• 2 tablespoons of pine nuts
• 3 tablespoons of extra-virgin olive oil
• 800g of curly-leaf spinach, root ends trimmed, thoroughly washed and spun dry
• 3 shallots, thinly sliced
• 50ml (1/4 cup) of balsamic vinegar
• 1 teaspoon of packed light brown sugar
• salt

Equipment

• Dutch oven or other heavy-based and high-sided pot

Method

1. Place raisins in a bowl and pour over with hot water until covered. Set aside to soak for about 5 minutes. Toast pine nuts in a skillet over medium heat, shaking the skillet often until golden, about 5 minutes. Transfer onto a plate.

2. Heat 1 tbsp of olive oil in a Dutch oven over high heat. Add spinach in handfuls, stirring and allowing each batch to wilt slightly before adding the next batch. Cook until spinach is uniformly wilted and glossy, about 1 minute. Transfer the spinach to a colander set over a bowl and press with a wooden spoon to release excess liquid.

3. Wipe out the Dutch oven, add remaining 2 tbsps of olive oil and heat over medium heat. Add shallots and saute until soft and glossy, about 2-3 minutes. Drain raisins and add to the pot. Stir in the vinegar and sugar and cook until it develops a syrupy consistency. Add spinach and toss to coat. Season with salt and sprinkle with pine nuts. Serve.