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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Spinaci all'Ebraica Ingredients:
3 pounds small-leaved bulk spinach |
salt |
1/2 cup dark seedless raisins |
1 cup lukewarm water |
6 tablespoons olive oil |
1/2 small onion, minced |
1/4 cup pignoli (pine nuts) |
freshly ground black pepper |
dash nutmeg |
Directions:
1. Remove the stems and roots from the spinach. Rinse in many changes of cold water until any trace of sand is removed. Place in a large pot with a pinch of salt and no water other than that retained from washing. Cook over moderately high heat, covered, for 5 minutes. Drain.
2. Soak the raisins in the lukewarm water for a couple of minutes, then drain.
3. Meanwhile, heat the oil in a large skillet, add the onion and sauté until the onion is soft and translucent; add the raisins, pignoli, and small amounts of salt and pepper. Sauté, stirring, 1 minute. Add the spinach and nutmeg and sauté, stirring frequently, until the spinach looks dry and crisp.
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