|This salad could make up for some of this weekend's not-so-healthy Super Bowl snacks.|
2 TB olive oil
1 TB maple syrup or brown sugar
1 bunch spinach with stems removed, rinsed and drained (but not completely dry)
2 med. shallots, peeled & sliced thin
3 cloves garlic, peeled & sliced thin
1/2 large apple, diced
1/8 c. raisins
1/8 c. sliced almonds
Heat oil over medium heat in large skillet or wide-bottom pan. Add shallots and cook until translucent. Reduce heat to medium-low and add garlic, apple and maple syrup or brown sugar. Cook until beginning to caramelize, stirring occasionally, 10-15 minutes. Return to medium heat, add raisins and cook for a few more minutes, stirring more frequently. When onions and garlic are all golden brown with some good caramelized spots, toss in spinach and cover. Cook just until spinach begins to wilt; 2-3 minutes. Uncover and stir for less than a minute. Remove from heat and transfer to serving bowl, leaving behind as much of the liquid as possible. Top with sliced almonds. Serve immediately.
We ate ours with pecan-crusted tilapia. Going to work on the recipe some more before I'm happy enough with it to post here, but it was pretty good:
Lastly, just in case you care, here are two of my favorite kitchen items that came in handy for this salad:
The Cuisinart 12" Everyday Pan, which we recently receive for Josh's birthday ;). I love this thing. Still true to my old cast-iron, but this is quite a bit roomier, and definitely easier to clean.
And the collapsable over-the-sink colander for rinsing greens. Nice and deep, so I can rinse a lot of greens without tossing any overboard.