If you still don't love spinach, just try it in this version. This is the classic Italian way of cooking, where sweet raisins, crunchy pine nuts and tender spinach make the perfect combination.
- 45 g of raisins
- olive oil
- 1 small onion
- 1 kg of spinach without stems
- 45 g of pine nut kernels
- serrano peel (jamon or prosciutto, or simply bacon) — optionally sea salt and freshly ground black pepper
Fill the raisins with hot water for 30 minutes, then drain. In a large frying pan, heat the olive oil, add the finely chopped onion and, if desired, the jamon. Fry for 8-10 minutes until soft. Add the spinach and cook for 2-3 minutes, until reduced in volume. Stir in raisins and pine nuts, season with salt and pepper. Serve immediately as a side dish or as an independent dish.
Fill the raisins with hot water for 30 minutes, then drain. In a large frying pan, heat the olive oil, add the finely chopped onion and, if desired, the jamon. Fry for 8-10 minutes until soft. Add the spinach and cook for 2-3 minutes, until reduced in volume. Stir in raisins and pine nuts, season with salt and pepper. Serve immediately as a side dish or as an independent dish.
