Spinach with Pine Nuts and Raisins
4 ounces whole onion or 3 ounces chopped ready-cut onion (1 cup)
1teaspoon olive oil
2 large Granny Smith apples
2 pounds fresh loose spinach or 2 10-ounce packages fresh spinach
6 tablespoons raisins
4 tablespoons pine nuts
1/8 teaspoon salt Freshly ground black pepper to taste
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
Chop a whole onion. Heat a nonstick pot large enough to hold all the ingredients, until it is medium hot. Add oil, and saute onion.
Meanwhile, wash, peel, core and seed apples, and cut into small cubes. Reduce heat and add to onion, and continue cooking. Trim tough stems from spinach, and wash. Add spinach and raisins to pot; cover, and cook for a couple of minutes, until spinach has wilted. Stir occasionally.
Stir in pine nuts. Season with salt and pepper, and serve.