Description
Spinaci all'Ebraica
Ingredients
- 3 pounds small-leaved bulk spinach
- Salt
- 1/2 cup dark seedless raisins
- 1 cup lukewarm water
- 6 tablespoons olive oil
- 1/2 small onion, minced
- 1/4 cup pignoli (pine nuts)
- Freshly ground black pepper
- Dash nutmeg
Directions
- Remove the stems and roots from the spinach. Rinse in many changes of cold water until any trace of sand is removed. Place in a large pot with a pinch of salt and no water other than that retained from washing. Cook over moderately high heat, covered, for 5 minutes. Drain.
- Soak the raisins in the lukewarm water for a couple of minutes, then drain.
- Meanwhile, heat the oil in a large skillet, add the onion and sauté until the onion is soft and translucent; add the raisins, pignoli, and small amounts of salt and pepper. Sauté, stirring, 1 minute. Add the spinach and nutmeg and sauté, stirring frequently, until the spinach looks dry and crisp.
