This makes a good side dish. The Arabs brought it all the way to Spain and Italy.

　　

Ingredients

serves 4

　　1 pound spinach

　　1 medium onion, chopped

　　2 tablespoons extra-virgin olive oil

　　Salt and pepper

　　2 tablespoons pine nuts

　　2 tablespoons raisins, soaked in water for 15 minutes

　　

Step 1

Wash the spinach, and remove stems only if they are thick and tough. Drain, and press the excess water out. Put the leaves in a pan with the lid on. Cook over low heat for moments only, until they crumple to a soft mass. They will steam in the water that clings to them.

　　

Step 2

In another pan, fry the onion in the oil till golden. Stir in the pine nuts and let them color lightly. Add the spinach and the drained raisins. Season with salt and pepper, and cook, stirring, for a minute or so. Serve hot.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf