Sautéed Spinach with Almonds and Red Grapes

  • Total Time:
  • Servings: 4

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  • 1/4 cup extra-virgin olive oil
  • 1/4 cup blanched whole almonds, coarsely chopped
  • 1/4 cup finely chopped onion
  • 1/2 cup seedless red grapes
  • 2 garlic cloves, thinly sliced
  • Two 10-ounce packages of spinach, large stems discarded
  • 2 tablespoons dry white wine, preferably Rioja
  • 1 tablespoon unsalted butter
  • Salt and freshly ground white pepper

How to make this recipe

  1. Heat the olive oil in a large skillet. Add the almonds and onion and cook over moderate heat until the almonds are golden, about 4 minutes. Add the grapes and garlic and cook for 2 minutes. Stir in the spinach in handfuls, adding more as the leaves wilt. When all of the spinach has been added, stir in the wine and butter. Season with salt and white pepper and serve at once.

Contributed By Published October 2002

492343 recipes/sauteed-spinach-with-almonds-and-red-grapes 2013-12-06T23:47:21+00:00 Joseph Jiménez de Jiménez fall|winter|dinner-party|easter|thanksgiving|spanish|side-dishes|4|fast|vegetarian october-2002,sauteed spinach,spinach with almonds,side dish,spinach with grapes,spanish food,joseph jimenez de jimenez recipes,sauteed-spinach-with-almonds-and-red-grapes 492343

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