Spinach Sautéed with Raisins

by Mollie Doyle

The first time I had this was at Bar Pitti on 6th Avenue in New York. The sweetness of the raisins, combined with garlic, good olive oil and salt does something special for the spinach. It remains one of my favorite ways to prepare and serve spinach. And kids love it!


  • a pound of spinach, more than you think you'll need
  • 1/2-1 cup raisins
  • 6 cloves garlic
  • 2-3 Tbsp. olive oil
  • kosher salt
Spinach Sautéed with Raisins

Christine Sargologos

Heat a glug or two of olive oil in a pan. Throw in the garlic and raisins. Worry them around for about 30 seconds. Toss spinach in and stir until spinach is wilted. Sprinkle salt on to taste. Serve.

Yield: 4 servings