Spinach with Raisins and Pine Nuts

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At my recent talk about the rich culinary history of Italy’s Jews, I discussed how Sicilian Jews had adopted the combination of raisins and pine nuts (often with spinach) from Arab conquerors. This beloved pairing stuck and became a common dish among Italy’s Jewish communities.

We offered samples of this dish at the event, and I wanted to share the recipe here. The touch of sweetness from the raisins makes it a fitting Rosh Hashanah side dish, though it would be good anytime.

For this version, I adapted Joyce Goldstein’s recipe from Cucina Ebraica by adding some garlic and lemon. It will look like you have way to much spinach, but it cooks down dramatically.




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