Name: Spinaci con Pinoli e Passerine (Spinach with Pine Nuts and Raisins)
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 to 3 tablespoons olive oil; Salt and freshly ground black pepper to taste; 4 tablespoons raisins, plumped in hot water and drained; 2½ pounds spinach; 4 tablespoons pine nuts, toasted; 2 small yellow onions or 6 green onions, minced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

Spinach with pine nuts and raisins is a classic Sephardic dish that appears on tables in Greece, Spain, Turkey, and in 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

2½ pounds spinach
2 to 3 tablespoons olive oil
2 small

Method

Rinse the spinach well and remove the stems (reserve the stems for Braised Spinach 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 saut

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