Mother Earth Living

The Goodness of Garlic: Spanish-Style Wilted Spinach

Celebrate 2004’s Herb of the Year.
By Susan Belsinger
January/February 2004


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Serves 4 to 6
You can use an assortment or any of your favorite greens in this dish — spinach, chard, beet, kale, dandelion or a bit of arugula. This makes a wonderful tapas dish served with bread and olives, is perfect served as a vegetable accompaniment and is excellent on pasta or pizza. The saffron gives a hint of exotic Spanish fare; however, if you don’t have it, make the dish anyway.

  • Scant ¼ cup golden raisins
  • ½ cup sherry or warm water
  • 1½ pounds spinach
  • 3 tablespoons olive oil
  • 5 cloves garlic
  •  2 pinches saffron
  • ¼ cup pine nuts, lightly toasted
  •  Salt and freshly ground black pepper
  1. Put raisins in a small bowl, pour sherry over them and set aside to soak. Wash and pick over the greens and remove tough stems. Put leaves with water that clings to them into a large nonreactive pot with a tight-fitting lid. Wilt the greens over medium-high heat, stirring once or twice; add a bit more water if necessary. This should take about 5 minutes—the leaves should be just wilted.
  2. In a large sauté pan, gently heat the olive oil over medium-low heat. Finely mince the garlic and add it to the pan. Gently sauté the garlic with saffron for 2 to 3 minutes; do not allow it to brown.
  3. Drain the greens and add them to the sauté pan. Pour excess liquid from raisins; add raisins to the greens along with the pine nuts and stir to mix. Cover and cook over medium heat for about 5 minutes, stirring occasionally.
  4. Season with salt and pepper and toss well. Taste for sea­soning and serve hot or at room temperature.

 Click here for the original article, The Goodness of Garlic .








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