Sunday, February 9, 2014

Sauteed Spinach with Golden Raisins & Goat Cheese

So I've been on a little blogging hiatus lately - I just haven't been loving most of the things I've been cooking and I want to keep the blog as a catalog of recipes that I truly enjoy.  I'm not going to waste my time (or your time, for that matter) on recipes that I'm finding to be just mediocre.  I love it when food is exciting to me, and the flavors make my taste buds happy and satisfied, making me want to come back for more.  I'll mention things from time to time that haven't worked, but I want the focus to be on things I love and I hope you'll love too.

This is a dish inspired by an awesome Spanish inspired restaurant called Adela in Fells Point.  I love ordering something delicious at a restaurant, trying to figure out what is in it and attempting to recreate it at home (see my Carrot & Parsnip Mash, inspired by Jack's Bistro in Canton).  It helps bring the enjoyment of eating out to home, usually in a healthier and less expensive way.

This is a great dish to pair with a simple roasted pork tenderloin, grilled chicken or baked sweet potato.  The complexity of the flavors and boldness of the goat cheese would even allow it to pair well with something heavier, like a juicy steak.  Or, you can just enjoy it on its own, like I did :)

Sauteed Spinach with Golden Raisins & Goat Cheese

by GreensForMe
Serves 2
  • 2 cloves garlic, minced
  • olive oil
  • ~1/4C golden raisins
  • 1 - 5oz package baby spinach
  • lemon juice
  • 2 spring onions, chopped
  • goat cheese crumbles
  • salt & pepper
Heat up the oil in a medium sized skillet or cast iron pan.  Add the garlic and saute for a few minutes, until your kitchen smells awesome :)

Add in the golden raisins, so they have a little time to heat up and soften a bit.  Meanwhile, give your baby spinach a few chops to break up some of the larger leaves.  Add spinach to the pan - you can do this a little at a time if you pan starts to overflow.  It won't take long for the spinach leaves to wilt.

Squeeze a wedge or two of lemon juice over the cooking spinach, add a dash of salt and pepper to your liking and give everything a good stir.  There is no need to cook this long, as I've found the spinach tastes better when it is only lightly sauteed.

Transfer your spinach to a serving bowl and top with spring onions and goat cheese.  Buen provecho!