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Sauteed Spinach with Kalamata Olives and Raisins

by:
March 11, 2010
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0 Ratings
  • Serves 2-4
Author Notes

This side dish has saved me on more then one occasion. It is fast, but has complex flavors. The earthy bitter flavor of the spinach compliments the saltiness of the olives and the sweetness of the raisins. I have even made this as a side dish for Thanksgiving. I usually have most of this stuff on hand, so it becomes my go-to side dish. —MyCommunalTable

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Ingredients
  • 1 1/2 tablespoons olive oil
  • 2 gloves garlic, chopped finely
  • 5 ounces box of washed baby spinach
  • 1/2 tablespoon fresh lemon juice
  • 1/4 cup kalamata olives, chopped
  • 1/4 cup golden raisins
  • salt and pepper to taste
  • 1 tablespoon toasted pine nuts
Directions
  1. Heat up a sauce pan over medium heat. Have lid that fits pan standing by.
  2. Heat up olive oil, then add chopped garlic. Cook garlic slightly.
  3. Add entire box of spinach in pan with lemon juice. Toss together. Put on lid and turn heat down to low.
  4. After just a few minutes, the spinach will be wilted. Remove from heat. Toss in raisins and olives.
  5. Salt and pepper to taste. Be careful with salt. It may not need it with the addition of the olives. I usually like a little more lemon juice.
  6. When serving, top with toasted pine nuts.
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6 Reviews

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lapadia September 2, 2011
This sounds delicious, similar to filling my grandmother made - tossed with a little buttered spaghetti noodles and tuna then made into a double crust pie, the pie was served at room temp. I don't know how I missed this one :)
MyCommunalTable September 2, 2011
Thanks. I learned it from an Italian Jewish woman that made it every year for Hanukkah. I have found that it goes with everything. I usually make it for Thanksgiving now, but it is always a quick sidedish.
Janneke V. March 12, 2010
Looks very nice. I love spinach the only problem I have with it, is the after feel in my mouth and on my teeth. It leaves some kind of rough film on the teeth, is there anything to do about this that you know of?
MyCommunalTable March 12, 2010
You know my son complains about the same thing. My solution for him is to chop it quite fine and cook it a little longer, then I usually do. It seems to work for him. I have a friend from France that claims that there is no way around this and it why the French do not use much spinach. I think that bitter is not as strong of a flavor in the French palette compared to other cuisines. Let me know...
MyCommunalTable March 11, 2010
I think champagne vinegar would be lovely with it. Thanks for the kudos.
AntoniaJames March 11, 2010
Gorgeous!! I'm going to try this, using some champagne vinegar instead of the lemon juice. The toasted pine nuts are such a nice touch. ;o)