Spinach with Pine Nuts and Raisins

Name: Spinach with Pine Nuts and Raisins
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 tbsp. raisins; 3 tbsp. extra-virgin olive oil; 1 ⁄ 2 small onion, peeled and chopped; 2 cloves garlic, peeled and thinly sliced; 2 bunches spinach, washed and trimmed; 3 tbsp. toasted pine nuts; 1 tbsp. fresh lemon juice; 8 thin strips of lemon zest; Salt and freshly ground pepper

Serves
serves 4

BEN FINK

Federal Hill, the Italian-American corridor of Providence, Rhode Island, is home to some amazing dishes, including this one.

Ingredients

2 tbsp. raisins
3 tbsp. extra-virgin olive oil
¹⁄₂ small onion, peeled and chopped
2 cloves garlic, peeled and thinly sliced
2 bunches spinach, washed and trimmed
3 tbsp. toasted pine nuts
1 tbsp. fresh lemon juice
8 thin strips of lemon zest
Salt and freshly ground pepper

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Instructions

Step 1

Soak raisins in a bowl of cold water for 10 minutes; drain and set aside.

Step 2

Heat olive oil in a large skillet over medium heat. Add onion and garlic, and cook until soft, 4–5 minutes.

Step 3

Add spinach and cook, stirring, 1 minute. Cover and cook, stirring, until wilted, 2–3 minutes. Add pine nuts, lemon juice, lemon zest, and raisins. Season to taste with salt and freshly ground black pepper. Serve with lemon wedges and matzo, if you like.

Soak raisins in a bowl of cold water for 10 minutes; drain and set aside.
Heat olive oil in a large skillet over medium heat. Add onion and garlic, and cook until soft, 4–5 minutes.
Add spinach and cook, stirring, 1 minute. Cover and cook, stirring, until wilted, 2–3 minutes. Add pine nuts, lemon juice, lemon zest, and raisins. Season to taste with salt and freshly ground black pepper. Serve with lemon wedges and matzo, if you like.