Holiday Recipe Ideas: Spinach with Raisins, Pine Nuts, and Lemon Gremolata
The two types of recipes I’m asked for the most around the Holidays? Hands down!!!!- vegetable side dishes and appetizers. This post is one of my favorite side dishes (I LOVE SPINACH!) and the next will be a noshy little app inspired by our recent trip to Spain.
Don’t overcook the spinach. It is really best when it’s just wilted.
Spinach with Raisins, Pine Nuts, and Lemon Gremolata
Author: Chef Laura Bonicelli
Recipe type: Side Dish
This recipe is a great way to add color and a healthful side dish to your Holiday table. There are two secrets to making it work: toast the pine nuts (it enhances their flavor), and do not overcook the spinach.
½ cup golden or Thompson raisins
½ cup pine nuts (toasted in the oven until golden)
3 Tbsp. olive oil
1 cup fresh bread crumbs (from a baguette)
2 cloves garlic (minced)
2 lemons (zested)
kosher salt to taste
3 Tbsp. olive oil
2 pounds washed baby spinach
kosher salt and freshly ground black pepper to taste
Heat 3 Tbsp. of olive oil over medium heat in a large skillet. Sauté the raisins and pine nuts in the oil for 1 minute. Remove with a slotted spoon to a plate.
Add the breadcrumbs and garlic to the pan. Season with kosher salt. Cook over medium-low heat until starting to brown, 4 to 5 minutes. Remove from pan and toss with lemon zest. Season with salt. Wipe out pan with paper towels.
Add remaining 3 Tbsp. of olive oil to the pan. Heat to medium and cook the spinach in batches (adding more spinach as it cooks down) until it just wilts. Use tongs to turn over constantly.
Toss in raisins and pine nuts and season with salt & pepper. Transfer to a serving platter. Top with breadcrumb gremolata and serve.