(Spinaci con Pinoli e Passerine)

　　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 fish or poultry dishes and is often served at room temperature.

Ingredients

　　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 sauté 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 sauté until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and sauté briefly to warm through. Season with salt and pepper and serve warm or at room temperature.

　　Cucina Ebraica: Flavors of the Italian Jewish Kitchen

　　Chronicle Books