Spinaci in padella alla trasteverina

• 1¾ ounces (50 g) raisins
• 2 pounds (1

Immerse the raisins in a small bowl of water to plump. Trim and rinse the spinach. Put it in a pot, cover, and cook over medium heat in just the rinsing water clinging to the leaves. Drain the spinach and squeeze well.

Heat the lard in a skillet, add the spinach, stir to coat it with the fat, and cook for a couple of minutes. Drain the raisins and add to the pan along with the pine nuts