SAUTEED SPINACH WITH PINE NUTS AND RAISINS, (for four)
According to Claudia, this dish traveled with Arabs to Spain, Italy and even France, where it often appears on restaurant menus. In Italy it’s considered to be a Roman Jewish specialty.
4 tablespoons raisins
4 tablespoons extra virgin olive oil
1 medium onion, chopped
4 tablespoons pine nuts
2 pounds baby spinach, washed well under cold running water and spun dry
orange flower water to taste (optional)
- Soak raisins in warm water for 15 minutes.
- In a large skillet or wok, heat the olive oil and add the chopped onion. Saute, stirring, until golden, about 3 minutes. Add the pine nuts and continue to cook, stirring, until they color lightly, about 2 minutes more. Add the spinach by handfuls and saute until just wilted and bright green, 2 to 3 minutes. Add the drained raisins, season with salt and pepper and cook for a minute of so. Sprinkle with orange flower water if you’re so inclined and serve hot.
adapted from Claudia Roden, The New Book of Middle Eastern Food