Recipe by Anna Gill
2 ½ pounds spinach, well washed and fibrous stems removed
¼ teaspoon salt
1 ½ to 2 tablespoons olive oil
1 tablespoon minced shallot
4 tablespoons Sultana raisins, plumped in hot water and drained
4 tablespoons pine nuts, toasted
Salt and freshly ground pepper to taste
1. Place the spinach in a large sauté pan with only the rinsing water clinging to the leaves. Sprinkle lightly with salt.
2.Cook over medium heat, turning quickly until wilted, just a few minutes.
3.Drain well and set aside.
4.Add the olive oil to the empty pan and return it to medium heat.
5.Add the shallots and sauté until tender, about 8 minutes.
6.Return the spinach to the pan and add the Sultanas, and pine nuts and sauté briefly to warm through. Season with salt and pepper as needed and serve.
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