Robyn’s spinach recipe

Published 12:00 am Friday, November 16, 2007

Robin Mitchell runs MannaMarket off Highway 280. She said this is a great tasting and healthy dish for the holidays.

1 bag of organic baby spinach

1-2 organic shallots, chopped

2 handfuls of organic pine nuts

2 handfuls of organic golden raisins

1 tablespoon of organic olive oil

1/2 cup of organic cooking sherry

1 cup of organic chicken or vegetable stock

Warm the oil in a pan. Add chopped shallots and cook for two minutes, until clear. Add pine nuts and brown slightly. Add sherry, stock and raisins, and then simmer. Allow liquid to reduce for about three minutes or so. Add entire bag of spinach, then cover. Stir after one minute and sprinkle with sea salt. Stir for another minute. Cover and simmer for two to three minutes to allow flavors to blend together. Now remove from the heat. Serves four