Jewish Venetian Spinach
- ServingsServings
Ingredients
- 2 bag baby spinach
- dash salt
- a few tablespoon water
- 3 tablespoon extra virgin olive oil
- ½ onion, finely chopped
- 1 clove garlic
- handful of pine nuts
- handful of golden raisins (plumped in warm water)
- Salt and pepper to taste
Preparation
Wash baby spinach, and cook in a covered pot over medium heat with a little salt and a water for about 5 minutes.
Drain well. In a skillet over medium heat, heat extra virgin olive oil, add onion, and garlic.
Cook for 5 minutes.
Add pine nuts, raisins, salt and pepper, and cook for another 5 to 10 minutes, adding a little water if necessary.
Serve with : Cod Fillets in Bread Gratin
