Back to top

Sautéed spinach with raisins and pine nuts, Vegan

By Ana López


11 in Saladmaster Titanium Skillet


  • 700 g of fresh spinach
  • 50 g of national pine nuts
  • 50 g of sultanas raisins
  • 1 clove of garlic
  • Extra Virgin Olive Oil


  • Add a good tablespoon of extra virgin olive oil to the 11 in Saladmaster Titanium skillet and put to medium temperature
  • Chop the spinach to taste
  • Add spinach to skillet and sauté about 15 minutes at medium low temperature until all liquid is lost
  • Remove and reserve the spinach
  • Add a tablespoon of olive oil to the pan and keep on medium low heat
  • Add the pine nuts
  • When the pine nuts begin to brown, add the raisins and garlic clove very chopped
  • Saute a minute stirring well
  • Add the reserved spinach
  • Sauté everything together for a couple of minutes, stirring to integrate the flavors and all ingredients are hot
  • Serve hot