Sautéed Spinach with Pine Nuts
The sesame oil and bouillon granules add a twist to traditional sautéed spinach.
Serves: 2Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1 Tbsp. pine nuts
- 1 Tbsp. olive oil
- ¼ cup sliced yellow onion
- 1 clove garlic, chopped
- 2 Tbsp. rice wine
- ⅛ tsp. dark sesame oil
- ½ tsp. chicken bouillon granules
- Freshly ground black pepper to taste
- 8 oz. fresh spinach, washed, stemmed, and chopped
- ¼ cup golden raisins
- 1 tsp. lemon juice
- Toast the pine nuts in a small skillet over low heat, turning often, until lightly browned (2 minutes or so); set aside.
- Heat the oil in a large skillet over medium heat; add the onion and cook until soft, about 4 minutes. Add the garlic and cook for another minute. Stir in the rice wine, sesame oil, bouillon granules, and pepper. Add the spinach and reduce the heat to medium-low. Cover and cook until tender, about 6 minutes. Stir in the raisins and lemon juice; cook for 1 minute. Stir in the pine nuts and adjust seasoning to taste. Serve immediately on a serving platter or in a bowl.