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I first learned to love spinach in Barcelona, Spain, when I was a college student. The preparation was simple, but a wonder of flavor and texture. The spinach, which was sauteed with olive oil, garlic, pine nuts, and raisins, was meltingly soft. The pine nuts gave it a little crunch, and the raisins added a slight chewiness. This dish, with the sweetness of the raisins, is a great way to get kids to enjoy spinach.
Pine nuts are the edible seeds of pine trees, with different varieties grown in Europe, Asia, and North America. The father of the Spanish family I stayed with was known as a "piñonero" (a pine nut man), because he sold pine nuts at a roadside stand. Much like pistachio nuts in America, they're a common snack in Spain and often come in their shells, which have to be removed.
Spinach with Pine Nuts and Raisins
(serves 4 as a side dish)
20 ounces (1 1/4 pounds) fresh spinach leaves
2-3 tablespoons olive oil
3 cloves garlic, sliced
3 tablespoons raisins (dark or golden)
3 tablespoons pine nuts
Salt and pepper to taste
1. Add the olive oil and garlic to a large frying pan and cook over medium heat for 2 minutes.
2. Add the pine nuts and cook a few minutes more until they turn light golden brown.
3. Add the spinach and raisins and cook, stirring frequently for several minutes, until the spinach is wilted. Season with salt and pepper.
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