Spinach recipes I want to save

This one is from the Williams-Sonoma Cookbook called Vegetables.  I made this for Thanksgiving once and it was really good. 

2 lbs. spinach, 1/4 cup pine nuts (or almonds), 1/4 cup raisins, 1 yellow onion finely chopped, 1 or 2 cloves chopped garlic, 2 Tbsp. olive oil, salt and pepper

Put the 1/4 cup raisins in a small bowl and add boiling water to cover.  Leave the raisins to plump for about 10 minutes.  Drain and set aside.

Meanwhile, toast the pine nuts by heating them gently in a dry small, heavy frying pan over medium heat, tossing them every so often as they become golden and fragrant, 2-4 minutes.  Watch the pine nuts closely, as they burn easily.  When toasted, immediately pour onto a plate.

In a frying pan, heat the olive oil over medium heat.  Add the onion and saute lightly until golden, 5-8 minutes.  Add the garlic and saute for 1 minutes longer.   Remove the pan from the heat and set aside.

Put the spinach with just the rinsing water clinging to the leaves in a saucepan over medium-high heat, cover, and cook until the spinach is bright green and wilted, 1-2 minutes.   Remove from the heat and drain well.  When the spinach is cool enought to handle, chop it coarsely.

Add the spinach, drained raisins, and pine nuts to the onion and garlic in the frying pan and return to medium heat.  Stir until the spinach and onion are heated through, 1-2 minutes.   Season to taste with salt and pepper.  Serve hot or a room temperature.



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