Spinach, Pine Nuts and Raisins (Tapas)

Recipe from Ryland, Peters, and Small's Tapas Cookbook. This would be a great side dish with grilled fish or chicken too!

• Ready In: 10 mins
• Serves: 2-4

Ingredients

• 1⁄2 cup raisins
• 2  tablespoons  fruity olive oil
• 1⁄2 cup pine nuts, toasted in a dry skillet
• 2  garlic cloves, sliced
• 3  tablespoons dry sherry
• 8  ounces fresh spinach (about 2 cups)
• 1  pinch sweet paprika
•  sea salt
•  black pepper

Directions

1. Soak the raisins in warm water for 3 minutes, then drain.
2. Heat the olive oil in a skillet, add the pine nuts and garlic.
3. Cook for 1 minute, then add the sherry and boil for 1 minute.
4. Add the spinach and paprika and toss well to coat with the juices.
5. Cook over low heat for 5 minutes.
6. Remove from heat, then add the drained raisins, salt and pepper to taste and serve!