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1/3 c golden raisins, plumped in water
1/2 c toasted pecans, chopped 1/2 tsp Tabasco Sauce 1/2 tsp cumin |
salt & pepper to taste
2 tbsp olive oil 2 shallots, chopped 2 cloves garlic, minced 2 bunches fresh spinach, washed and patted dry |
- Plump raisins by soaking in a cup of warm (not hot) water for 5 to 10 minutes, then drain.
- Prepare spinach by washing and removing stems.
- Heat olive oil in a large frying pan or stock pot over medium low heat. Add shallots, garlic, and spinach. You will have to add the spinach in batches. As one batch wilts a bit, add more so that it all fits in the pan.
- Stir constantly for about 2 minutes until spinach is wilted.
- Add seasonings, raisins, and pecans. Stir and cook at low heat for about 4 minutes.
- Serve immediately.