Spinach with pine nuts and raisins is a classic Sephardic dish that appears
on tables in Greece, Spain, Turkey, and Italy, where it is a staple on
Venetian and Genoese menus. It is a perfect accompaniment to delicate fish
or poultry dishes and is often served at room temperature.
Rinse the spinach well and remove the stems. Place in a large sauté pan
with only the rinsing water clinging to the leaves. Cook over medium heat,
turning as needed until wilted, just a few minutes. Drain well and set
aside. Add the olive oil to the now-empty pan and place over medium heat.
Add the onions and sauté until tender, about 8 minutes. Add the spinach,
raisins, and pine nuts and sauté briefly to warm through. Season with salt
and pepper and serve warm or at room temperature.
Makes 6 servings.