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.
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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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