Spinach with Pine Nuts and Raisins - pareve

2-1/2 pounds spinach
2 to 3 tablespoons olive oil
2 small yellow onions or 6 green onions, minced
4 tablespoons raisins, plumped in hot water and drained
4 tablespoons pine nuts, toasted
Salt and freshly ground pepper to taste

Rinse the spinach well and remove the stems. Place in a large saut� 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� until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and saut� briefly to warm through. Season with salt and pepper and serve warm or at room temperature.

Makes 6 servings.

Cucina Ebraica: Flavors of the Italian Jewish Kitchen
Joyce Goldstein