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Jewish Venetian Spinach


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Jewish Venetian Spinach


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Jewish Venetian Spinach


  • Ready Time : 0 min



  • 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


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


Alessandra Rovati was born and raised in Venice, Italy, and has had a passion for food since a very young age (she is said to have feasted on garlic and chili-marinated herring at 15 months). Alessandra writes about Kosher and Jewish Italian food and teaches cooking; she also posts free recipes and how-to’s, offering a glimpse of Jewish Italian culinary history, on her website, Dinner in Venice




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