Spinach with Raisins and Pine Nuts

I've had a bag of spinach in my refrigerator for longer than I care to admit. It surprises me that it still looked in tip-top shape this morning and I decided it was time to do something with it.

I had a plan all along. There was a recipe in last month's issue of Food and Wine Magazine. All I needed was the spinach! That's great because sometimes I see a recipe and I hardly have any of the ingredients.

So today was the day.

The toasted pine nuts and plump golden raisins were so wonderful. Sweet and nutty are great with spinach. And I added a little kick with some red pepper flakes.

Food and Wine recommends serving this dish with roast beef and potatoes. I kept it simple and made it the fun part of an egg white omelet, to which I added some goat cheese. It was a great breakfast and I felt like I had something good for me.

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