Spinach with Pumpkin Seeds and Raisins

Name: Spinach with Pumpkin Seeds and Raisins (Espinacas con Pepitas y Pasas)
Yield: Serves 4
Cuisine: Mexican
Ingredients: 2 to 3 tablespoons olive oil; 2½ pounds baby spinach, stemmed; 2 small white onions or 6 green onions, minced; 2 small white onions or 6 green onions, minced; ¼ cup pepitas, lightly toasted; 4 tablespoons raisins, plumped in hot water and drained; Salt and freshly ground pepper; Salt and freshly ground pepper

Espinacas con Pepitas y Pasas

Preparation info

Serves
4

Difficulty
Easy

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Toasted pumpkin seeds and raisins transform ho-hum spinach to an unexpected delight. It’s my spin on the classic Galician spinach dish espinacas a la gallegas made with pine nuts and currants.

Ingredients

2½ pounds baby spinach, stemmed
2 to 3 tablespoons olive oil
2

Americas
Mexico
Gluten-free
Vegan
Central America

Method

Rinse the spinach well and shake to remove most of the water. Put it in a large skillet and cook over medium heat until wilted, a few minutes, turning as needed. Drain well and set aside.
Add the olive oil to the empty pan and return to medium heat. Add the onions and sauté until tender, about 8 minutes. Add the spinach, raisins, and pepitas and sauté br