Spinach with Raisins and Pine Nuts
Cuisine: Spanish
Author: Barbara Norman
  • 2 Cups cooked spinach (2 pounds fresh or 2 packages frozen spinach)
  • 1/2 Cup seedless raisins
  • 1/4 Cup pine nuts; peeled
  • 2 Tablespoons olive oil
  • salt and pepper, to taste
  1. Drain cooked spinach thoroughly and chop coarsely.
  2. Heat olive oil in skillet.
  3. Fry raisins and pine nuts until the latter are golden. Add spinach, season with salt and pepper, toss constantly while frying for 2 minutes, then serve.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/spinach-with-raisins-and-pine-nuts/5182/