Tuesday, December 6, 2011

Spinach Sauteed with Dried Cranberries, Pomegranates and Pecans

When you serve something like yesterdays, Tater Tot Casserole is best to pair it with a nice leafy green vegetable.  Some might call this denial, I call it balance. 

The thing about sauteing spinach or any green is that it always seems like you have a ton of greens which will never fit into you pan.  Never fear, they will wilt down quickly and nicely and you will find that a large bag of spinach will barely feed a family of four. Use more if you have a larger or hungry family, but I went with only one bag.  Of course you can use fresh spinach, but I detest cleaning fresh spinach.  I never seem to be able to get all the grit out, so I stick with the pre-washed bag product. 

You can just saute spinach with a little olive oil and garlic, but I like to add some dried fruit or nuts to liven things up a bit.  Using dried fruit is also a good way to get children to eat a dish like this.  They attempt to eat only the dried fruit, but they always accidentally get some spinach (insert evil laugh here). 


1 tablespoon extra virgin olive oil
1/4 cup dried cranberries and pomegranates
1 ounce chopped pecans
5 grinds of fresh black pepper corns
3 grinds of pink salt
1 teaspoon light brown sugar
9 ounce package of spinach

Add the olive oil to a large skillet and cook on medium heat until warm

Add the pecans to the pan and saute

Add the dried cranberries and pomegranates to the pan and saute

Add the light brown sugar, pepper and salt and continue to saute until the nuts and dried fruit are well coated with oil and seasoning.

Add 1/2 of spinach to the oil, nuts and dried fruit, and saute until wilted.

Add the other half of the spinach and repeat. 

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