SPINACH JEWISH STYLE

Spinach Jewish Style image

Provided by Edda Servi Machlin

Yield Serves 6

Number Of Ingredients 9

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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

Steps:

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.