Spinach with Raisin and Pine Nuts

Delicious as a snack or with your meal. From Hot Off the Griddle, April 2004


  • 1/3 cup dark raisins
  • 1 thick slice crusty white bread
  • 3 Tbsp olive oil
  • 1/3 cup pine nuts
  • 1 1/4 lb (570 grams) young spinach with stalks removed
  • 2 garlic cloves, crushed
  • Salt
  • Ground black pepper

VARIATION Use Swiss chard, kale or beet greens instead of spinach, cooking them a little longer.


  1. Put the raisins in a small bowl with boiling water. Leave to soak for 10 minutes. Drain.
  2. Cut the bread into cubes. Discard the crusts. Heat 2 Tbsp of the oil and fry the bread until golden. Drain.
  3. Heat the remaining oil in the pan. Fry the pine nuts until beginning to colour.
  4. Add the spinach and garlic and cook quickly, turning the spinach until it has just wilted.
  5. Toss in the raisins and season lightly with salt and pepper.

Transfer to a warmed serving dish. Scatter with croutons and serve hot.

Posted on September 9, 2015 and filed under vegetables.