Tapas Spainish Appetizers/Anne Wilson 2000

Tapas-Spinach with Raisins and Pine Nuts
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 15 minutes 15 minutes 105 N/A 8g N/A 4.5g 3.5g 0mg


INGREDIENTS:
1 lb young spinach 2 tablespoons pine nuts 1 tablespoon olive oil
1 small red onion, halved and sliced 1 clove garlic, thinly sliced 2 tablespoons golden raisins
pinch ground cinnamon



1 Trim and discard the spinach stems. Wash and shred the leaves.
2 Put the pine nuts in a dry skillet and stir over medium heat for 3 minutes, or until light brown. Remove from the pan.
3 Heat the oil in the pan, add the onion and cook over low heat, stirring occasionally, for 10 minutes, or until translucent. Increase the heat to medium, add the garlic and cook for 1 minute. Add the spinach with the raisins and cinnamon. Cover and cook for 2 minutes, or until the spinach wilts. Stir in the pine nuts, and season to taste.

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