This is a tasty recipe that is light on fat and heavy on flavor. I grated my zest, rather than cut it into strips, and I think the flavor would have been more intense had I followed the recipe entirely. This is a keeper.
Spinach with Pine Nuts and Raisins
Credit: Ben Fink
SERVES 4
Federal Hill, the Italian-American corridor of Providence, Rhode Island, is home to some amazing dishes, including this one.
2 tbsp. raisins
3 tbsp. extra-virgin olive oil
1⁄2 small onion, peeled and chopped
2 garlic cloves, peeled and thinly sliced
2 bunches spinach, washed and trimmed
3 tbsp. toasted pine nuts
1 tbsp. fresh lemon juice
8 thin strips of lemon zest
Salt and freshly ground pepper
1. Soak raisins in a bowl of cold water for 10 minutes; drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, and cook until soft, 4–5 minutes.
3. Add spinach and cook, stirring, 1 minute. Cover and cook, stirring, until wilted, 2–3 minutes. Add pine nuts, lemon juice, lemon zest, and raisins. Season to taste with salt and freshly ground black pepper. Serve with lemon wedges and matzo, if you like.
Ratings & Reviews (3)
This was so flavorful! I grated my zest as well and agree with jwilliams that if I had followed the recipe exactly it would have been even better.
I have been making this dish since 2004. I add dried cranberries -- not authentic but delicious nevertheless. Recently, I have made it substituting Swiss chard for the spinach and it's equally satisfying.
Spinach with Pine Nuts and Raisins
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