Description Edit

spinach with pine nuts and Raisins is a classic Sephardic dish that appears on tables in Greece, Spain, Turkey, and Italy, where it is a staple on Venetian and Genoese menus. It is a perfect accompaniment to delicate Or poultry dishes and is often served at room temperature.

Ingredients Edit

Directions Edit

  1. Rinse the spinach well and remove the stems.
  2. Place in a large sauté pan with only the rinsing water clinging to the leaves.
  3. Cook over medium heat, turning as needed until wilted, just a few minutes.
  4. Drain well and set aside.
  5. Add the olive oil to the now-empty pan and place over medium heat.
  6. Add the onions and sauté until tender, about 8 minutes.
  7. Add the spinach,Raisins, and pine nuts and sauté briefly to warm through.
  8. Season with salt and pepper and serve warm or at room temperature.

Contributed by Edit

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