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6
Easy
Published 1998
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.
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