Spinach with Raisins and Pine Nuts

Espinacas con Pasas y Piñones
by Joyce Goldstein
from Tapas: Sensational Small Plates from Spain
(Chronicle, 2009)
Serves 4 to 6

Any time you see raisins and pine nuts in a Spanish recipe, you can be sure its origins are Moorish. This dish is equally at home in Catalonia or Andalusia. Malaga is the home of Spain’s most spectacular raisins, so it comes as no surprise that acelgas a la malaguena, Swiss chard prepared the same way, is popular there, though, in true Moorish tradition, without the ham. Although some recipes suggest boiling the spinach, it is unnecessary. Just wilt it in the rinsing water clinging to the leaves. Be sure to remove any tough stems, as they look stringy and unattractive after cooking. If the leaves are especially large, tear or cut them into smaller pieces for faster cooking and easier eating. A little chopped onion or minced serrano ham is occasionally added to the dish.—Joyce Goldstein

convert Ingredients
1/4 cup raisins
1/4 cup pine nuts
3 tablespoons olive oil, plus 1 to 2 teaspoons for the nuts (optional)
1 small onion, chopped (optional), or 3 ounces serrano ham, minced (optional) (buy it)
2 pounds spinach, tough stems removed and rinsed
Salt and freshly ground black pepper

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Method
1. In a bowl, combine the raisins with hot water to cover and set aside to plump for 30 minutes.

2. In a small, dry frying pan, toast the pine nuts over medium heat, shaking the pan often, until fragrant and golden, 3 to 5 minutes. Pour onto a plate to cool. (Alternatively, toast in a 350°F (175°C) oven for about 8 minutes.) Or, if you prefer the flavor of sauteed pine nuts, heat 1 to 2 teaspoons oil in the frying pan over medium heat, add the nuts, saute until golden and fragrant, and transfer to the plate with a slotted spoon to cool.

3. In a large saute pan, heat 3 tablespoons oil over medium heat. Add the onion or ham, if using, and cook, stirring often, until the onion is softened and translucent or the ham is lightly colored, about 10 minutes for the onion and 5 minutes for the ham. Add the spinach with just the rinsing water clinging to its leaves and cook, turning and stirring constantly with tongs, until wilted, 3 to 5 minutes.

4. Drain the raisins and add to the pan along with the pine nuts. Stir well and season with salt and pepper. Transfer to a serving dish and serve warm.

Suggested wine:
Spanish: Verdejo (Rueda), Albariño/blend (Galicia)
Non-Spanish: Viognier (California), off-dry Riesling (Germany, Washington)

Recipe © 2009 Joyce Goldstein. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.