Sauteed Spinach with Almonds and Golden Raisins

Name: Sauteed Spinach with Almonds and Golden Raisins
Yield: Serves 4
Ingredients: 3 , (6-ounce) bags baby spinach (about 16 cups); 1/4 cup, water; 2 tablespoons, extra-virgin olive oil, plus 2 teaspoons for drizzling; 4 medium, garlic cloves, sliced thin crosswise (about 2 tablespoons); 1/4 teaspoon, red pepper flakes; 1/2 cup, golden raisins; , Table salt; 2 teaspoons, sherry vinegar; 1/3 cup, slivered almonds, toasted

5 comments

Appears in Cook's Illustrated May/June 2008, America's Test Kitchen TV

Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking turns this tender green into a watery mess. Is there a way to get the water out and create a worthwhile side dish?

SERVES4

TIME35 minutes

has video

WHY THIS RECIPE WORKS

To substitute baby spinach for bigger, mature flat-leaf spinach in our sautéed spinach recipe, without getting an excessively watery or mushy result, we microwaved the baby spinach to release a large amount of water, pressed it against a co...

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