Baby Spinach with Almonds and Golden Raisins
Baby Spinach with Almonds and Golden Raisins
Yes, both bacon and butter can be part of healthy recipes! We use just a small amount of each in this side dish, saving the butter for the very end so it has more impact. Dovetailing Tip: Use the 2 strips of bacon you cooked on day 2 for todays spinach recipe.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 149
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 149
3 tablespoons sliced almonds
2 slices bacon, cut into 1/2-inch pieces
1 small shallot, chopped
2 tablespoons red wine vinegar
1 1/2 pounds baby spinach leaves
1/4 teaspoon spanish smoked sweet paprika
1/4 teaspoon red pepper flakes
kosher salt and freshly ground black pepper
1/4 cup golden raisins
1 tablespoon unsalted butter
Directions:
Preheat the oven to 350 degrees F. Spread the almonds out on a rimmed baking sheet and toast until light brown and fragrant, about 8 minutes. Set aside.
Cook the bacon in a large skillet over medium heat until brown and crispy, about 5 minutes. Remove the skillet from the heat and transfer the cooked bacon with a slotted spoon to a small bowl, leaving the drippings in the skillet.
Return the skillet to medium heat, add the shallots and 1 tablespoon water and cook, stirring, until soft, about 3 minutes. Add the vinegar and cook until it is reduced and the shallots are glazed, about 3 minutes more. Add the spinach in batches, stirring to wilt before adding more. When all the spinach has been added, raise the heat to high, add the paprika, red pepper flakes, 1/4 teaspoon salt and a few grinds of pepper and cook, covered, for 2 minutes. Remove the lid, stir in the raisins, toasted almonds, reserved bacon and butter and serve.
Cook the bacon in a large skillet over medium heat until brown and crispy, about 5 minutes. Remove the skillet from the heat and transfer the cooked bacon with a slotted spoon to a small bowl, leaving the drippings in the skillet.
Return the skillet to medium heat, add the shallots and 1 tablespoon water and cook, stirring, until soft, about 3 minutes. Add the vinegar and cook until it is reduced and the shallots are glazed, about 3 minutes more. Add the spinach in batches, stirring to wilt before adding more. When all the spinach has been added, raise the heat to high, add the paprika, red pepper flakes, 1/4 teaspoon salt and a few grinds of pepper and cook, covered, for 2 minutes. Remove the lid, stir in the raisins, toasted almonds, reserved bacon and butter and serve.
