Spinach with Pine Nuts and Raisins

It's the beginning of May and I am longing for the local farmers markets to start selling all the yummy veggies I've been desperate for.  In yesterday's walk through the Union Square market I found the season is just getting underway.  There are asparagus, spinach  and lettuces.  I reached for the spinach and made a classic Mediterranean dish.  Pine nuts and raisins do wonderful things to spinach.  With a minimum of fuss you will have a great dish to serve with fish or chicken.  Another plus-the spinach can be served either warm or at room temperature.  I have adapted Joyce Goldstein's recipe in Cucina Ebraica.

2 1/2 pounds spinach

2 tbl. olive oil

2 small onions, finely diced

4 tbl. golden raisins, soaked in hot water and drained

4 tbl. pine nuts, toasted

salt and freshly ground black pepper to taste

Rinse the spinach well and remove the stems.  Place in a large skillet with only the water clinging to the spinach leaves.  Cook over medium heat, turning, until the spinach is wilted.  This will take about 3-4 minutes.  Drain the spinach well and set it aside.

Add the olive oil to the skillet and place over medium heat.  Add the onions and saute until tender, about 8 minutes.  Add the spinach, raisins, and pine nuts and saute briefly to warm through.  Season with salt and pepper and serve warm or at room temperature.

Serves 6