"To me, a local Thanksgiving is the last hurrah of the harvest in the Hudson Valley where I live. During the next 4 months we will dig into the "root cellar" and enjoy the pickled, cured and preserved artisan products of the previous seasons' harvests." Chef Pensiero
Recipe courtesy of Chef Laura Pensiero, Gigi Trattoria, Rhinebeck, NY.
1 tablespoon peanut oil
2 garlic cloves, thinly sliced
a pinch dried hot red pepper flakes
1 small red bell pepper, cored, seeded and cut into thin strips
2 pounds fresh baby spinach, rinsed and spun
¼ cup golden raisins
salt and freshly ground black pepper
1. In a large non-stick skillet, heat oil over medium-high heat; add the garlic and red pepper flakes and cook, shaking the pan here and there, just until the edges of the garlic brown. Add the red bell pepper and cook, tossing or stirring, another minute. Add the spinach, raisins, and peanuts; using tongs, flip the spinach from underneath to over on top to distribute the mixture and evenly cook.
2. Sauté just until wilted and the released water has mostly evaporated, about 2 minutes. Season with salt and pepper.
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