Instructions: Spinach with pine nuts and raisins is a classic Sephardic dish that appears on tables in Greece, Spain, Turkey, and Italy, where it is a staple on Venetian and Genoese menus. It is a perfect accompaniment to delicate fish or poultry dishes and is often served at room temperature.

2 1/2 pounds spinach
2 to 3 tablespoons olive oil
2 small yellow onions or 6 green onions, minced 4 tablespoons raisins, plumped in hot water and drained 4 tablespoons pine nuts, toasted
Salt and freshly ground pepper to taste

Rinse the spinach well and remove the stems. Place in a large saute pan with only the rinsing water clinging to the leaves. Cook over medium heat, turning as needed until wilted, just a few minutes. Drain well and set aside. Add the olive oil to the now-empty pan and place over medium heat. Add the onions and saute until tender, about 8 minutes. Add the spinach, raisins, and pine nuts and saute briefly to warm through. Season with salt and pepper and serve warm or at room temperature.

Serves 6

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