Spinach with raisins, garlic and pine nuts
Spinach with raisins is supposed to be a traditional Roman way of preparing spinach, but I’ve come across the same combination of ingredients in Turkey and Spain, so it might be difficult to trace the origin.
Let’s just say that people in the Mediterranean region have taken a liking to savoury leaves seasoned with sweet raisins, and once you have tried it, you’ll understand why.
Most recipes soak the raisins and give the spinach a short boil before frying, but I prefer the easy way, where all the ingredients are stir fried in hot olive oil. I pretend it preserves more vitamins, but perhaps it’s just an excuse for laziness. The result is the same as long as you use young fresh spinach leaves.
500 g fresh baby spinach
2 tbsp raisins
2 tbsp pine nuts
1 clove of garlic
Wash the spinach thoroughly and shake off the water and slice the garlic.
Roast the pine nuts on a dry frying pan.
Heat up the olive oil, fry garlic, toss in spinach and raisins and let it cook for a few minutes.
Add salt and pepper to taste and sprinkle with roasted pine nuts before serving.
Spinach with raisins is great when served as a starter on a slice of bread fried in olive oil as a bruschetta and as a sidedish with chicken or veal.
Other recipes with spinach