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 Nuts9 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.