Leafy greens can take a starring role in a healthful holiday salad or side dish.
Our weekend recipe can be served any time of year, and we wouldn’t mind seeing it next to the turkey, stuffing and sweet potatoes at our upcoming Thanksgiving dinner. It colorfully combines fresh spinach, garlic, red bell pepper, chopped peanuts and golden raisins.
Preparation time is only 10 minutes, and cook time is another 10 minutes. All of the ingredients should be available at your local natural and organic food store.
Garlicky Spinach With Raisins and Peanuts
Makes 4 servings
- 1 tablespoon oil
- 2 cloves garlic, thinly sliced
- Pinch dried hot red pepper flakes
- 1 small red bell pepper, cored, seeded and cut into thin strips
- 2 pounds fresh baby spinach, rinsed and spun (Note: Trim tough stems and roughly chop leaves.)
- 1/4 cup golden raisins
- 1/4 cup unsalted dry-roasted peanuts, chopped
- Salt and freshly ground black pepper
- In large skillet, heat oil over medium-high heat. Add garlic and red pepper flakes, and cook, shaking pan here and there, just until edges of garlic are brown.
- Add red bell pepper and cook, tossing or stirring, another minute. Add spinach, raisins and peanuts. Using tongs, flip spinach from underneath to the top to distribute mixture and evenly cook.
- Sauté just until wilted and released water has mostly evaporated, about 2 minutes. Season with salt and pepper.
Recipe and photo courtesy of the National Peanut Board