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 Or poultry dishes and is often served at room temperature.
- 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
- 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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