Jewish Venetian Spinach
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Jewish Venetian Spinach
Times
- Ready Time : 0 min
Servings
Ingredients
- 2 bags baby spinach
- dash salt
- a few tablespoon water
- 3 tablespoons extra virgin olive oil
- ½ onion, finely chopped
- 1 clove garlic
- handful of pine nuts
- handful of golden raisins (plumped in warm water)
- Salt and pepper to taste
Directions
Wash baby spinach, and cook in a covered pot over medium heat with a little salt and a water for about 5 minutes.
Drain well. In a skillet over medium heat, heat extra virgin olive oil, add onion, and garlic.
Cook for 5 minutes.
Add pine nuts, raisins, salt and pepper, and cook for another 5 to 10 minutes, adding a little water if necessary.
Serve with : Cod Fillets in Bread Gratin
About Alessandra Rovati
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Pareve , Side Dish, Vegetable Side , Italian , Dinner Tonight, Quick (under 30 minutes) , Low Carb, Low Fat, Vegan, Vegetarian , Vegetable ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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