A classic Catalonian preparation, this dish would round out a dinner of roast beef and potatoes.
1/4 cup raisins
1 teaspoon olive oil
1 cup chopped onion
2 pounds bagged prewashed spinach
1/4 cup pine nuts, toasted
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Place raisins in a small bowl; cover with hot water. Let stand 5 minutes or until plump; drain.
Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 10 minutes or until tender, stirring occasionally. Add about one-fourth of spinach to pan; cook 3 minutes or until spinach wilts, stirring occasionally. Repeat procedure 3 times with remaining spinach. Stir in raisins, nuts, salt, and pepper.