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Italian Spinach




Source of Recipe


by Marsha, from"The New Laurel's Kitchen," by Laurel Roberston, Carol Flinders and Brian Ruppenthal (Ten Speed Press, 1986)


List of Ingredients




4 tablespoons golden raisins
2 tablespoons extra-virgin olive oil
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme
5 tablespoons capers
4 tablespoons pine nuts
Pinch nutmeg
1 teaspoon curry powder
4 pounds fresh spinach (or other dark leafy greens, such as kale or chard)
Salt and freshly ground black pepper, to taste


Recipe



• Place the raisins in a small bowl and cover with warm water. Soak for 20 minutes.

• Combine the olive oil, rosemary and thyme in a large, deep skillet. Heat over a medium-high flame.

• Add the capers to the skillet and use the back of a large fork to roughly crush them. Stir well to combine with other ingredients. Add the pine nuts, nutmeg and curry powder and stir well.

• Cut the thick stems off the spinach leaves and discard. Wash the spinach and, without removing excess water from the leaves, toss them in the skillet.

• Saute the spinach for 3 minutes, or until wilted. Stir frequently to coat with seasonings and oil. Add salt and pepper to taste. Serve immediately.

• Makes 4 to 6 servings.