There are few vegetables and plants in my diet, from which I always want to cook something special. Eggplants, pumpkin and spinach. Though first I tried spinach only when I moved to Poland. And it was cooked and served such way that I was not surprised that half of the population didn’t like it at all.

Probably this is the reason why I put spinach on my list of “second chance food” and tried to reveal the best face of spinach. After all, it is so easy to prepare. Try my spinach with pine nuts and raisins.

P.S. “Crunchy yet butter textured, pleasantly sweet and delicious pine nuts are small edible seeds of female cone in a pine tree. Pine kernels are, indeed, very good source of plant derived nutrients, essential minerals, vitamins and “heart friendly” mono-unsaturated fatty acids that help benefit in reducing cholesterol levels in the blood.”

Spinach with pine nuts and raisins

Ingredients:

• 1 tbsp olive oil
• 3 tbsp raisins
• 3 tbsp pine nuts
• 3 tbsp orange juice
• 250 g of fresh spinach leaves
• 1/4 tsp smoked paprika
• 3/4 tsp paprika
• Salt and pepper

Cooking method:

1. Pour the oil in a cold frying pan, add the raisins, pine nuts and put on medium heat. When raisins and nuts will begin “crackling”, cook for 2 minutes, stirring all the time. Carefully add the orange juice and cook until the liquid is reduced by half.
2. Add spinach and paprika, constantly mix and cook approx. 5 minutes until the spinach is tender. Season with salt and pepper.
3. Using a cooking ring form spinach as on photo and serve worm.