Instructions: Place the raisins in a bowl, add hot water to cover, and let stand until plumped, about 20 minutes.

Meanwhile, preheat an oven to 350 degrees. Spread the pine nuts in a small pan and place in the oven until toasted and fragrant, 8 to 10 minutes. Set aside.

In a wide saute pan over medium heat, warm the olive oil. Add the onion and saute until tender, about 10 minutes. Add the spinach to the pan and stir constantly until it is wilted, about 4 minutes.

Drain the raisins and add them to the pan along with the pine nuts. Season to taste with salt and pepper, stir well, and serve hot.

This recipe yields 4 servings.

Comments: Although this particular recipe has a Spanish name, you can find similar dishes prepared in Italy, Greece, and Turkey. The combination of nuts and dried fruits suggests its Arabic origins. If the spinach leaves are especially large, you may tear or cut them into smaller pieces for faster cooking and easier eating.

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