April 4, 2010 • Posted by Jennifer Perillo
Spinach—it’s high in vitamin D, calcium, folic acid and is quick cooking. Serve it as a side with grilled chicken or fish and you’ve got a well-balanced meal. Sauté it with garlic, chopped tomatoes and olive oil, toss with pasta and it’s the perfect one dish meal for spring and summer. So, how do you get your kids to eat it?
This past Easter, I found myself growing tired of the same old preparation. I’ve also fallen into a veggie rut with my 7 year old and 2 year old. There’s only so much broccoli and peas you can serve before they start their own food revolution. Since we’re all born with a natural sweet tooth, I wondered what I could do to tame the earthy flavor, which I love, to make it more palatable to the kiddies. Then I spied the container of raisins on the kitchen counter. The baby has been on a raisin kick and can eat her weight in them. I figured why not add some to mix.
A quick sauté of thinly sliced onion, slivers of garlic and a handful of raisins transformed this humble green into a tasty side. I’ve even used the leftovers for panini filling with some fresh mozzarella cheese and tomato jam. And, when in doubt, toss it with a whole grain pasta, and you too will see your little ones channel their inner Popeye.
Sauteed Spinach with Onions, Garlic and Raisins
This recipe seems like it’s a lot of spinach, but keep in mind this leafy green cooks down to a lot, leaving you with just about 2 cups when it’s
2 teaspoons extra-virgin olive oil
1 small onion, thinly sliced
2 cloves garlic, thinly sliced
8 cups packed spinach leaves, rinsed and well-drained
1/3 cup raisins
1/4 teaspoon freshly grated nutmeg
- Heat olive oil in your Cuisinart 3-quart round covered casserole. Add the onion and sauté over medium-low heat until golden, about two minutes. Add garlic and sauté for another minute until it becomes fragrant. Add spinach to the pot, along with the raisins and nutmeg. Cover and cook until barely wilted, about 2 minutes. Remove lid, stir spinach and season with salt and pepper. Cover and remove from heat. Let stand for two more minutes for perfectly cooked spinach. Serve warm.