Spinach Jewish Style
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
60
Spice
53
Sweetness
56
Sourness
31
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1360 g
Spinach (small-leaved bulk)1
Salt1 cup
Dark Seedless Raisins1 cup
Water (lukewarm)6 tbsps
Olive Oil1 small
Onion (minced)1 cup
Pine Nut (pignoli)Directions:
1
Remove the stems and roots from the spinach
2
Rinse in many changes of cold water until any trace of sand is removed
3
Place in a large pot with a pinch of salt and no water other than that retained from washing
4
Cook over moderately high heat, covered, for 5 minutes
5
Drain
6
Soak the raisins in the lukewarm water for a couple of minutes, then drain
7
Meanwhile, heat the oil in a large skillet, add the onion and sauté until the onion is soft and translucent; add the raisins, pignoli, and small amounts of salt and pepper
8
Sauté, stirring, 1 minute
9
Add the spinach and nutmeg and sauté, stirring frequently, until the spinach looks dry and crisp
10
Remove the stems and roots from the spinach
11
Rinse in many changes of cold water until any trace of sand is removed
12
Place in a large pot with a pinch of salt and no water other than that retained from washing
13
Cook over moderately high heat, covered, for 5 minutes
14
Drain
15
Soak the raisins in the lukewarm water for a couple of minutes, then drain
16
Meanwhile, heat the oil in a large skillet, add the onion and sauté until the onion is soft and translucent; add the raisins, pignoli, and small amounts of salt and pepper
17
Sauté, stirring, 1 minute
18
Add the spinach and nutmeg and sauté, stirring frequently, until the spinach looks dry and crisp