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
- 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.
- 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.
- 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.
- 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