Recipe by pattikay in L.A.
From the New Spanish Table, posted for ZWT 3, Spain and Portugal.
Top Review by sugarpea
This is fabulous, pattikay. Dh won't eat raisins so I used dried cranberries but otherwise followed the recipe using fresh spinach. The second time I made it I served it to company and everyone loved it. This one deserves way more than five stars. It's crunchy, chewy, smooth, sweet and garlicky-in short, outstanding in my cookbook.
- 5 -6 tablespoons raisins
- 2 (10 ounce) packages fresh spinach (or one 10-oz frozen chopped)
- 3 -4 tablespoons olive oil
- 6 -8 garlic cloves, peeled and lightly smashed
- 5 tablespoons pine nuts
Directions See How It's Made
- Place the raisins in a small bowl, add very hot water to cover and soak till plump, 10-15 minutes. Drain well and pat dry with a paper towel, and set aside.
- If using fresh spinach - rinse but do not drain spinach, place in a medium saucepan over medium heat and cover the pan.
- cook the spinach in the water that clings to the leaves till wilted 4-5 minutes, stirring a few times.
- transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop coarsely. (if using frozen, thaw and squeeze out excess water).
- heat the olive oil in a large skillet or wok over low heat.
- add the garlic, pine nuts and soaked raisins and cook till the nuts and the garlic are light golden, 3-5 minutes.
- increase the heat to medium add the chopped spinach and cook for about 1 minute, stirring to combine evenly.
- season with salt and pepper to taste, transfer to serving bowl.