From The Spanish Consultant's Love-Child
Leandro's Catalonian spinach

  • 500g spinach, trimmed and rinsed
  • 1/2 small onion, finely chopped
  • 1 tbs olive oil
  • 1 1/2 tbs golden raisins
  • 1 1/2 tbs pine nuts

Put the spinach leaves in a large pan with a tight-fitting lid and wilt over a medium heat.

Drain it a colander, let it cool, then squeeze out any excess liquid.

Heat the olive oil in a saute pan.

Add the onion and saute until golden.

Add the raisins and cook for 3 minutes.

Add the pine nuts and cook for 3 minutes.

Add the spinach and cook until any remaining liquid has evaporated.

Season, drizzle with a little olive oil, and serve.

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