Spinach with Raisins and Pine Nuts
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The best raisins of all are the sweet Malaga muscatel, but any raisin will be fine. Chard can be used instead of the spinach; both cook down considerably. If there are leftovers, use them to fill empanadas, made the easy way using squares of frozen puff pastry or pie dough. INGREDIENTS 1/4 cup raisins 1-1/4 pounds spinach or Swiss Chard, washed, trimmed, and chopped 3 tablespoons olive oil 2 cloves garlic, chopped 3 tablespoons minced onion 1/4 cup pine nuts Salt and pepper In a small bowl, cover the raisins with hot water and let stand 10 minutes. Drain. Chop the spinach or Chard coarsely. Heat the oil in a large skillet and sauté the garlic and onion over medium-high heat until onion is wilted. Add the greens, turn heat to high and stir-fry for 1 to 2 minutes. Drain raisins and add them with pine nuts to the skillet. Season with salt and pepper. Combine well, cover and cook slowly over low heat for a few minutes until the greens are as soft as desired. Makes 4 servings