Use baby spinach when it’s available; it’s sweeter, less gritty, easier to clean, and there’s no need to trim the stems.
Pine nuts and chopped onions go from brown to burnt in a flash, so stir often and be ready to pull the pan off the burner to slow them down. Photo: Sarah Jay.
So so good! Add a slice of crusty buttered bread for a delicious meal. I found that cooking the spinach first was really not necessary. I simply threw it in the pan at the end a sauteed until just slightly wilted, even leaving a few leaves uncooked. Also added a few hot pepper flakes. It was perfect.
Yummy. The drizzle of olive oil at the end really makes it. Will definitely make again.
This is an excellent way to prepare spinach-- the sweetness of the raisins and onions, plus the richness of the olive oil and pine nuts makes for a great dish.
This recipe has become a standard in our house. It is FAR better than steaming the spinach: Its not even really in the same ball park. The result is a savory, salty and sweet spinach dish that is really satisfying. Please kep in mind that like all spinach dishes, the anount that you will have at the end of cooking itis a lot smaller than what the raw spinach starts out being.
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