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SPINACH WITH PINE NUTS AND RAISINS

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Reference:

Cucina Ebraica: Flavors of the Italian Jewish Kitchen, September 1998 Joyce Goldstein Chronicle Books

Prep:

Prep: 30 minutes; Total: 45 minutes

Servings:

Makes 6 servings.

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Submitted by:

Foodie

Ingredients

1/2 pounds spinach

to 3 tbsp olive oil

small yellow onions or 6 green onions, minced

tbsp raisins, plumped in hot water and drained

tbsp pine nuts, toasted

Salt and freshly ground pepper to taste

Directions

Rinse the spinach well and remove the stems. Place in a large sauté pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.

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