- 2 tablespoons extra-virgin olive oil
- 2 bunches fresh spinach, trimmed
- 3 tablespoons low-sodium chicken broth
- 1/4 cup golden raisins
- 1 teaspoon garlic powder
- freshly ground black pepper to taste
- 2 teaspoons freshly shredded Parmesan cheese
- Heat olive oil in a saucepan over medium heat; add spinach and turn using tongs, until coated with oil. Cook, while turning, until just wilted, about 4 minutes. Add chicken broth, golden raisins, garlic powder, black pepper, and Parmesan cheese. Cook and stir spinach mixture until cheese is melted and raisins are plump, 1 to 2 minutes.