This Sautéed Spinach with Grapes and Almonds is an incredible side dish that comes together in no time. It tastes like something you’d order at a restaurant, but it’s unbelievably easy to prepare at home.
Heat a large flat-sided skillet, saucepan or Dutch oven over medium-high heat, then add 1 tablespoon of oil. Add the grapes and cook, swirling the pan frequently, until the grapes begin to soften, blister, and burst, releasing their juices. Continue cooking until the juices thicken, 7-10 minutes, optionally mashing some of the grapes along the way and lowering the heat as needed. When the juices have thickened to a thin sauce consistency, transfer the grapes and liquid to a bowl.
Reduce the heat to low and add the remaining tablespoon of oil along with the shallots and nuts. Cook, stirring occasionally, until the shallots are soft and the nuts are toasted and fragrant, 4-5 minutes. Add the garlic and cook for an additional minute.
Add the spinach, stirring to coat with the oil, then cover and steam until wilted, stirring once or twice, 2-3 minutes. Return the grapes to the pan and season with salt and pepper, stirring until the ingredients are evenly combined.
Serve immediately. Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
1 1/2 cups grapes will result in a sweeter final dish. If you’re not a big fan of sweet and savory combos in your savory dishes, stick with 1 cup.Reconstituted raisins are also a classic choice with this type of recipe. Soak them in boiling water until they plump up (around 10 minutes). These can be added directly at the end of the recipe, skipping step 1. It will result in a less juicy final dish, but it will still be delicious.