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Pecan Spinach

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vegetables and sides
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1/3 c golden raisins, plumped in water
1/2 c toasted pecans, chopped
1/2 tsp Tabasco Sauce
1/2 tsp cumin
salt & pepper to taste
2 tbsp olive oil
2 shallots, chopped
2 cloves garlic, minced
2 bunches fresh spinach, washed and patted dry
  1. Plump raisins by soaking in a cup of warm (not hot) water for 5 to 10 minutes, then drain.
  2. Prepare spinach by washing and removing stems.
  3. Heat olive oil in a large frying pan or stock pot over medium low heat.  Add shallots, garlic, and spinach.  You will have to add the spinach in batches.  As one batch wilts a bit, add more so that it all fits in the pan.
  4. Stir constantly for about 2 minutes until spinach is wilted.
  5. Add seasonings, raisins, and pecans.  Stir and cook at low heat for about 4 minutes.
  6. Serve immediately.
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Photos used under Creative Commons from Allagash Brewing Imahinasyon Photography
  • Home
  • Recipes
    • Appetizers and Snacks
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, & Rolls
    • Breakfast
    • Desserts >
      • Cakes
      • Pies & Pastries
      • Cookies, Brownies, & Bars
      • More Desserts
    • German Food
    • Main Dishes
    • Pasta & Pizza
    • Salads
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kitchen Fun with Kids
  • Menus
  • Gluten Free
    • Gluten Free Appetizers
    • Gluten Free Desserts
    • Gluten Free Meat and Seafood
    • Gluten Free Soup and Chili
  • Tips
  • Garden Recipes
  • Quotes
  • About BCC
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