SPINACH WITH PINE NUTS AND RAISINS
Spinach with pine nuts and raisins is a classic Sephardic Jewish dish that appears on tables around the Mediterranean Sea. It has bright clean flavors and can be made in 20 minutes so it's great on a week night - but you do need fresh spinach. This version is decidedly not Jewish because I add a bit of prosciutto to the dish. The ham is optional, skip it if you wish, but I like the savor it brings. (Larger image.) Serves 2.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Remove stems from spinach and rinse well.
- Place spinach , still wet from rinsing, in a sauté pan and cook over medium heat until just wilted. Scoop spinach onto a plate.
- Add oil to sauté pan and return to medium heat.
- When oil is hot, add onions and prosciutto and cook, stirring frequently, until onions soften.
- Add spinach, raisins and pine nuts to pan and heat through. Season with salt and pepper.
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