Spinach with Shallots and Raisins
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INGREDIENTS 1/2 cup golden raisins
1/2 cup warm water, wine, or chicken stock
2 tablespoons olive oil
2 shallots, chopped
4 (5-ounce) bags of baby spinach
Coarse salt and freshly ground black pepperPlace the raisins in a small bowl. Pour over the heated water, wine, or chicken stock. Let rest to plump and rehydrate for 10 to 15 minutes.
Heat the olive oil in a large pan over medium-low heat. Add the shallots and cook until translucent, about 3 to 5 minutes. Add the spinach and cook until wilted.
Drain the golden raisins. Add the drained raisins to the spinach and stir to combine. Taste and adjust seasonings with salt and pepper. Serve immediately.
Makes 4 servings