Spinach with Raisins and Nuts

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I am going to eat a lot on Thanksgiving. And I mean, A LOT.

Thanksgiving at my house is wild. There is so much preparation and strategy involved.  The table is always set for 25+. For one week leading up to the big day all ingredients are stored in 3 refrigerators throughout the house.  2 ovens are on nonstop for 24 hours. My dad is the mastermind / master chef behind it all. He creates the expansive menu and delegates tasks in the kitchen. If you even go near the kitchen you better be prepared to be handed an apron, a knife and start chopping.

In the end somehow it all gets done: a 26 pound turkey. Gravy. Potato Rolls. Cornbread stuffing. Chicken Sauage Stuffing. Mushroom Stuffing. Cranberry Sauce. Sweet Potato Casserole. Green Beans. Brussel Sprouts. Pumpkin pies. Pecan Pies. Apple Crisp.

And leftovers. Oof.

I can’t wait.

So I should probably eat well this week, right? Maybe I should eat some vegetables. How about some spinach? That’s healthy.

But, I don’t want to eat it raw. I don’t like eating any vegetable raw. I need them cooked. I need to add flavor, spice, sugar, SOMETHING to make them taste less….earthy.

So what can we do with this bag of raw spinach to make us LOVE it?…to make it taste so good we will forget about pumpkin pie and cornbread for the time being.

Spinach with Raisins and Nuts Recipe

This is what we are gunna do: saute it, chop it, add some spices and vinegar, and throw in some raisins and toasted nuts for a nice crunch.

Now we have ourselves something totally healthy disguised as something delicious and flavorful. I ate this whole recipe as a lunch yesterday (I swear it was filling), but you can share it and have it as a side with any meat or vegetarian meal.

Now, this definitely means I can have an extra slice of pecan pie, right?


Spinach with Raisins and Nuts
Prep time
Cook time
Total time
Serves: 1
  • 3 oz. fresh spinach
  • 2 Tablespoons olive oil
  • 1 clove garlic, minced
  • ¼ teaspoon red pepper flakes
  • 2 Tablespoons raisins
  • 1 teaspoon vinegar or lemon juice
  • 1 Tablespoon pine nuts, toasted*
  • ⅛ cup almonds, toasted*
  • pinch salt
  1. Heat a large skillet oven medium-low heat. Add one tablespoon of olive oil. Add the spinach and saute until it is wilted and bright green.
  2. Remove the spinach from the skillet. Allow to cool, then squeeze out excess water and chop.
  3. Add the other tablespoon of oil to the skillet (again over medium-low heat). Add the garlic, red pepper flakes and raisins. Cook 4 minutes, stirring often so the garlic does not burn. Next, add the spinach and salt and cook for an additional 2 minutes. Then add the vinegar and nuts to the mixture and stir until all ingredients are incorporated.
  4. Serve immediately. Add additional salt and pepper if desired.
* To toast the nuts, heat an oven to 350 degrees. Lay the nuts on a baking sheet and bake for 4 minutes. Remove to check their status and stir. Return to oven for an additional few minutes if necessary (check often as they may burn quickly). The pine nuts will cook faster than the almonds so you may want to do this in two batches. Feel free to change it up - any combination of nuts will be great!


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