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

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

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