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Sautéed Spinach

Sundays with Marlena Spieler

Spinach is one of the most favorite greens in our household. I fondly remember one of our nephews watching Popeye all starry eyed and that made him eat his daily quota of spinach, he even demanded that on the menu every day.

While we love our traditional poriyals and kootus (spinach cooked in coconut gravy), we sometimes want a quick sauté and a recipe like this comes in quite handy. What can go wrong with a recipe that calls for spinach with scallions, a hint of garlic, walnuts for an added crunch and some raisins? Can you ask for more?

Marlena’s recipe calls for pine nuts and raisins and she does not include garlic, but she suggests we can use it.

Olive oil – 2 tsp

Spinach – 1 bunch

Scallions – 4 to 5, thinly sliced

Garlic – 2 to 3 cloves, finely minced

Raisins – 1 T

Walnuts – 1 T, roughly chopped

Salt & pepper – to taste

• Clean the spinach thoroughly and pat it dry a little bit with a towel. Chop it finely
• Heat olive oil in a saute pan and when the pan is hot, stir in the scallions and garlic and cook until they turn soft.
• Add walnuts and raisins and cook until the walnuts are toasted a bit.
• Add spinach and cook until spinach is cooked through.
• Season with salt and pepper.
• Serve warm

Be sure to check Eileen and Mel’s blogs. They are for sure cooking something from the Jewish cookbook too.

I am sending this to Sudeshna of Cook Like A Bong who is the guest host for this months Monthly Mingle.