Top Hotel Deals in Washington D.C.

Basic-Recipes.net Your Personal Online Cookbook

Enter your search terms Submit search form   Web Basic-Recipes.net Basic-Recipes.com

Spinach With Pine Nuts & Raisins

Spinach With Pine Nuts & Raisins 2-1/2 pounds of fresh spinach, stems trimmed, leaves rinsed 1/2 teaspoon of coarse salt or sea salt 1/2 cup of water 1/4 cup of  fruity extra-virgin olive oil; more to taste 1/2 medium  onion, finely chopped 3 tablespoons of golden raisins 3 tablespoons of pine nuts salt and freshly ground black pepper to taste Pine nuts and chopped onions go from brown to burnt in a flash, so stir often and be ready to pull the pan off the burner to slow them down. Put the spinach leaves in a large pot with a tight-fitting lid (if all the spinach doesn't fit, add the rest once it starts cooking and collapsing). Add the salt and water and cook, covered, on medium heat, stirring occasionally, until the spinach is wilted, 2 or 3 min. Drain in a colander, let cool, and squeeze out the liquid with your hands. You'll end up with about 2 cups cooked spinach. Heat 3 Tbs. of the olive oil in a large sauté pan set over medium heat. Add the onion and sauté until it begins to turn golden, about 5 min. Stir in the raisins and cook for another 3 to 4 min. Stir in the pine nuts and sauté until they're lightly toasted, about 3 min. Add the spinach and cook until any excess liquid has evaporated. Season generously with salt and pepper and drizzle each serving (or the whole serving platter) with the remaining 1 Tbs. olive oil.  Yield: 6 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000ºF.