Sautéed Spinach with Almonds and Golden Raisins

serves 4
Be sure to toast the almonds for best flavor and good crunch. If you don???t have a microwave-safe bowl large enough to accom¬modate the entire amount of spinach, cook it in a smaller bowl in 2 batches. Reduce the amount of water to 2 tablespoons per batch and cook the spinach for about 1 1/2 minutes.
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
Salt
2 teaspoons sherry vinegar
1/3 cup slivered almonds, toasted
1. Place the spinach and water in a large microwave-safe bowl. Cover the bowl with a large microwave-safe dinner plate (the plate should completely cover the bowl and not rest on the spinach). Microwave on high power until the spinach is wilted and decreased in volume by half, 3 to 4 minutes. Using potholders, remove the bowl from the microwave and keep covered for 1 minute. Carefully remove the plate and transfer the spinach to a colander set in the sink. Using the back of a rubber spatula, gently press the spinach against the colander to release the excess liquid. Transfer the spinach to a cutting board and roughly chop. Return to the colander and press a second time.
2. Heat 2 tablespoons of the oil, the garlic, pepper flakes, and raisins in a 10-inch skillet over medium-high heat. Cook, stirring constantly, until the garlic is light golden brown and beginning to sizzle, 3 to 6 minutes. Add the spinach to the skillet, using tongs to stir and coat with the oil. Sprinkle with 1/4teaspoon salt and con¬tinue stirring with the tongs until the spinach is uniformly wilted and glossy

Spinach and pear puree

SERVES 6
6 BOSC PEARS, PEELED
1 CUP DRY WHITE WINE
PINCH OF NUTMEG
1 CUP BASMATI RICE
1 LB FRESH SPINACH, WELL RINSED TO REMOVE ALL SAND AND GRIT
CINNAMON TO TASTE
2 TBSP SWT. BUTTER
SALT AND FRESHLY GR. WHITE PEPPER TO TASTE

1.In a med- saucepan over high heat, bring 1 cup water and the wine to a boil. add the pears with the numeg and poach for approximately 20 minutes, or until tender. Let the pears marinate in the syrup overnight. Remove the pears, pat them completely dry, and discard the syrup.

2. Cook the rice: Rinse the rice in serveral changes of water, then soak for 30 minutes In a saucepan ring the rice and 1 1/2 c water to a boil, reduce the heat to low and cook, covered, utnil tneer, approximately 25 minutes.

3. Cook the spinach in a pot of rapidly boiling water for 3 mintues. Drain well and with your nan ds squeeze out all the water. Dry wit paper towels.

4. Core and stem the pears, place them and the spinach in a food processor and process well for approximately 5 minutes. Add the rice, season with cinnamon or nutmeg, and process until smooth. Transfer the puree to a bowl and whisk in the butter. Season with salt and pepper to taste.

To serve, spoon the mixture into a pastry bag fitted with a 6 tip and pipe artfully onto each plate.

Hint: the pear and spinach puree is a little more difficult to make tan other purees because the spinach turns brown if cooked too long, and you must pat the pears and spinach dry, because they have a high water content. If you are sreving this puree with game, it is preferable to use cinnamon instead of nutmeg. Basmati rice works better than regular American rice because it is thinner, whiter, and more flavorful.

Both of these recipes look scrumptious!

I love spinach and every ingredient these recipes call for, just never thought of adding them myself.

Sounds good. I`ll make one to go with Christmas dinner and one for New Year`s dinner.

Yeah good post. That sounds damn good.