Spinach with pine nuts and golden raisins

Spinach is a popular vegetable in all Mediterranean countries. I remember a trip to Rome one autumn when almost all small restaurants served only boiled spinach as a vegetable side.

Spinach is said to have originated somewhere in Persia, and was brought into the Mediterranean countries by the Arabs. The following recipe with pine nuts and golden raisins suggests an Arab origin. This vegetable side goes very well with roasted mackerel fillets and panisses, South of France chick pea cakes.

2 servings

About 4 handfuls of baby salad leaves

2 tbsp. golden raisins

2 tbsp. pine nuts

1 tbsp. olive oil

2 shallots, chopped

1 clove garlic, minced

Freshly ground black pepper

Warm the olive oil in a large saucepan over medium- low heat and start sautéing the golden raisins and pine nuts. Add the shallots and garlic and continue sautéing for 10 minutes until soft.

Wash and dry the spinach leaves and add to the saucepan. Raise the heat to medium and sauté for about 5- 10 minutes until the spinach is wilted.

Serve with roasted mackerel fillets and panisses.