• Spinach With Pine Nuts And Raisins

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Spinach With Pine Nuts And Raisins


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


Prep: 30 minutes; Total: 45 minutes


Makes 6 servings.

2 1/2 pounds spinach
2 to 3 tbsps olive oil
2 small yellow onions or 6 green onions, minced
4 tbsps raisins, plumped in hot water and drained
4 tbsps pine nuts, toasted
Salt and freshly ground pepper to taste

Cooking Instructions
Step 1 Rinse the spinach well and remove the stems. Place in a large saut 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 saut until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and saut驩 briefly to warm through. Season with salt and pepper and serve warm or at room temperature.