A Greek Christmas Dinner, Part 2: Spinach with Raisins and Pistachios

Spinach with Raisins and Pistachios

Serves 8

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.