Gettin' Greens

 spinach

Ladies and gentlemen, it's official, I'm on a greens bender.  I've had a rough couple of weeks over here and for me, when the going gets tough, I like to treat my body better than ever.  Yes, I'll admit, there are times when nothin' says lovin' like a brownie (or a bag o' Cheetos, or a candy bar, or a handful of jelly beans - you are reading a woman who ate Wonder Bread slathered with Hellman's mayo as a kid, OK?), but those things make me feel cruddy if I eat too many of them.  And like I said, I'm feeling funky already.  Greens and and other healthful whole foods make my body feel like it's humming a happy tune.  I kid you not.

Monday night, I did up some spinach in an unconventional, delicious, yet super quick, virtually no-chopping-required way.  Thought you might want to know!

Spinach With Raisins and Pine Nuts

9 oz. Bag of pre-washed spinach (not baby spinach, it's too delicate)
4 T. Organic raisins
2 T. Extra-virgin olive oil
3 Scallions, finely chopped
3 T. Pine nuts, toasted
Kosher salt and freshly-ground black pepper to taste

 

Put the raisins in a small bowl and cover them with boiling water.  Leave to stand for about 10 minutes until they're plumped up, then drain.

Heat the oil in a frying pan over medium-low heat, then lower the heat further and add the scallions.  Saute for about 5 minutes, or until soft, then add the spinach (you'll have to add some, stir it up a bit to wilt, then add the rest).  Once your spinach is wilting, toss in the raisins.  Finish cooking your spinach (the whole process will take under 5 minutes - you don't want to over-cook your spinach or it'll be slimy), and then add the pine nuts and salt and pepper to taste.  Makes 4 small side-dish servings, can easily be doubled and played with according to your tastes.

Adapted from The Half Hour Cook by Jenni Fleetwood.

Spinach on Foodista