Spinach with Pine Nuts & Raisins

Spinach with Pine Nuts & Raisins
Photo by Scott Phillips


  • ½ cup water
  • ¼ cup fruity extra-virgin olive oil; more to taste
  • ½ medium onion, finely chopped
  • 2-½ lb. fresh spinach, stems trimmed, leaves rinsed
  • Salt and freshly ground black pepper to taste
  • ½ tsp. coarse salt or sea salt
  • 3 Tbs. pine nuts
  • + 1 more ingredients
    • 3 Tbs. golden raisins

Put the spinach leaves in a large pot with a tight-fitting lid (if all the spinach doesn't fit, add the rest once it starts cooking and collapsing). Add the salt and water and cook, covered, on medium heat, stirring occasionally, until the spinach is wilted, 2 or 3 min. Drain in a colander, let c...

View full recipe at Fine Cooking


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