Espinacas con piñones y pasas
This is a fabulous sidedish with a plain roast or piece of meat or fish, but is good enough to be relished alone, even for those who are not vegetarian.
I tend to buy spinach in 250g / ½ lb bags, and find the easiest way to go is to wilt two bags at a time. Wash the spinach and then sit it in a large pan just with the water that clings to the leaves after you've drained it, and put the pan on the heat, stirring frequently. Remove each batch to a large sieve and proceed to the next batch. Push down on the wilted spinach to remove any excess liquid then tip all that you're using into a bowl, and proceed as below.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
50 grams sultanas
1 onion
2 tablespoons olive oil
50 grams pinenuts
1 kilogram baby spinach
2 tablespoons white wine
¼ cup golden raisins
1 onion
2 tablespoons olive oil
⅓ cup pinenuts
2¼ pounds baby spinach
2 tablespoons white wine
Method
Put the sultanas into a small bowl, pour over some freshly boiled water, and leave them to plump up. Peel the onion and cut into fine half moons. Heat the oil in a large pan that can cope with all the raw spinach later or wilt first (see additional info), and cook the onion until golden and soft. Toast the pinenuts in a dry pan until they are coloured and tip into a bowl to cool.
Rinse and drain the spinach if you haven't wilted it already. Add the wine to the golden onions and stir well, then tumble in the spinach, pressing it down in the heat of the pan. Keep stirring to cook the spinach evenly. Let the spinach cook down, so that the water evaporates from the pan as much as possible.
Drain the sultanas well, and add to the pan along with the toasted pinenuts. Season with salt and pepper and add a little more olive oil if necessary.
You can do all this in advance of sitting down, then just put a little heat under it while you're clearing the plates.
Put the golden raisins into a small bowl, pour over some freshly boiled water, and leave them to plump up. Peel the onion and cut into fine half moons. Heat the oil in a large pan that can cope with all the raw spinach later or wilt first (see additional info), and cook the onion until golden and soft. Toast the pinenuts in a dry pan until they are coloured and tip into a bowl to cool.
Drain the golden raisins well, and add to the pan along with the toasted pinenuts. Season with salt and pepper and add a little more olive oil if necessary.
Additional Information
MAKE AHEAD / STORE: It is not advisable to make ahead, but leftovers can be stored, covered, in the fridge for up to 5 days (though the pine nuts will soften over time). Reheat in a saucepan over a low heat, or in a microwave, until piping hot.
