Spinaci all'Ebraica

　　

Ingredients

Serves 6

　　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

　　

Step 1

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.

　　

Step 2

Soak the raisins in the lukewarm water for a couple of minutes, then drain.

　　

Step 3

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.

　　Reprinted with permission from by Edda Servi Machlin, copyright © 2005. Published by Ecco.