This fast and interesting preparation of spinach is found all over the Mediterranean and shows the influence of Saracen (Persian) cooking. The spinach may be steamed ahead of time, but the sautéing must be done at the last minute. Chard and escarole are also excellent prepared in this way.
|3 T||raisins (golden add a lovely colorful touch)|
|2 lb||spinach (fresh)|
|3 clv||garlic (sliced into thin rounds)|
|3 T||pine nuts|
|1 1⁄4 c||olive oil|
|salt and pepper (to taste)|
Soak the raisins in hot water. Cover until ready to add. Remove the coarse stems from spinach, rinse leaves and shake off excess water. Place in large pot and steam for 2-3 minutes, tossing the leaves several times. Spinach should be bright green and leaves still retain some of their shape, though the volume has decreased. Drain well. Sauté the garlic and pine nuts in olive oil until golden (a few minutes). Add spinach and raisins. Toss to coat the spinach with hot oil. Serve immediately and salt/pepper to taste.