Sauteéd Baby Spinach with Raisins


2 tablespoons olive oil

2 tablespoons thinly sliced garlic (about 4 cloves)

1/4 cup Mariani  Raisins (1/3 of a bag)

1/4 cup reduced-sodium chicken broth

1 pound baby spinach

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 teaspoons honey


  1. Heat oil in large skillet over medium-high heat. When hot, add garlic and cook until beginning to turn golden, about a minute. Add raisins and chicken broth and cook until broth is almost completely evaporated, 1 to 2 minutes.
  2. Add spinach and cook, stirring, until wilted, about 3 minutes. Season with salt and pepper, and drizzle with honey just before serving.