Spinach with Pine Nuts and Raisins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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(Spinaci con Pinoli e Passerine) Spinach with pine nuts and raisins is a classic Sephardic dish that appears on tables in Greece, Spain, Turkey, and Italy, where it is a staple on Venetian and Genoese menus. It is a perfect accompaniment to delicate fish or poultry dishes and is often served at room temperature. Ingredients:
2 1/2 pounds spinach |
2 to 3 tablespoons olive oil |
2 small yellow onions or 6 green onions, minced |
4 tablespoons raisins, plumped in hot water and drained |
4 tablespoons pine nuts, toasted |
salt and freshly ground pepper to taste |
Directions:
1. 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.
2. Cucina Ebraica: Flavors of the Italian Jewish KitchenChronicle Books
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