Spinach with Raisins and Pistachios
A perfect complement to the leg of lamb for your dinner. The raisins add a slightly sweet flavor that pleasantly contrasts to the savory meat.
1/4 cup olive oil
1/2 cup raisins or golden raisins
1/3 cup shelled roasted pistachios, walnuts, or pecans
2 tablespoons cider vinegar
1 ½ pounds baby spinach leaves
Sea salt and black pepper to taste
Heat the oil in a large pot over medium heat. Add the raisins, pistachios, and vinegar to the pot and stir to plump the raisins, about 1 minute.
Add spinach to the pot in batches as will fit and cook, tossing and adding more spinach as there is room, until just wilted, 2 to 3 minutes. Season with salt and pepper. Serve immediately.