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.