Spinach with Pine Nuts and Raisins

When you see pine nuts and raisins, you see a classic Italian preparation for spinach. This is suitable for Passover or Easter and is a delicious side dish to lamb.

• 1/3 cup dried seedless raisins
• 2 10-ounce bags whole-leaf spinach
• 3 tablespoons olive oil
• 4 cloves garlic, crushed
• 5 tablespoons pine nuts
• 2 tablespoons butter
• 2 tablespoons Parmesan cheese

METHOD

Soak raisins in water to cover for 20 minutes or until plump. Drain and pat dry.

Wash and drain the spinach well. Tear leaves with your hands, roughly into thirds.

Heat oil over medium heat. Stir in garlic and sauté for 3 - 4 minutes. Do not burn.

Add raisins and pine nuts, and cook for 4 more minutes. Swirl in butter. When melted, add spinach, stirring well to combine. Cook for another 2-4 minutes or until spinach has cooked down. Top with Parmesan.

Serves: 4 - 6 as side dish

recipe from www.inmamaskitchen.com

Contributor: Joan Glick

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