Spinach with Pinenuts and Sultanas

1. 1

   Put the sultanas into a small bowl, pour over some freshly boiled water, and leave them to plump up.

2. 2

   Peel the onion and cut into fine half moons.

3. 3

   Heat the oil in a large pan that can cope with all the raw spinach later (or wilt first as above), and cook the onion until golden and soft.

4. 4

   Toast the pinenuts in a dry pan until they are colored and tip into a bowl to cool.

5. 5

   Rinse and drain the spinach if you havent wilted it already.

6. 6

   Add the wine to the golden onions and stir well, then tumble in the spinach, pressing it down in the heat of the pan.

7. 7

   Keep stirring to cook the spinach evenly.

8. 8

   Let the spinach cook down, so that the water evaporates from the pan as much as possible.

9. 9

   Drain the sultanas well, and add to the pan along with the toasted pinenuts.

10. 10

    Season with salt and pepper and add a little more olive oil if necessary.

11. 11

    You can do all this in advance of sitting down, then just put a little heat under it while youre clearing the plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.