SHOULDN'T THAT BY OLIVE OYL?

Spinach Roman Style (Judith Barrett, NY Times Magazine)

3 tablespoons of the smallest available raisins, black or golden

4 medium-size bunches of spinach (about 2 ½ pounds), washed at least twice, but not dried, and trimmed of stems

1/3 cup virgin olive oil

5 medium garlic cloves, peeled and well crushed

4 tablespoons pine nuts

Big pinch of salt

6 or 7 grindings of fresh black pepper.

1. Put the raisins in a small bowl with enough warm water to cover. Soak for about 15 minutes. Set aside.

2. Put the wet spinach in a frying pan large enough to hold it all and cook over a high flame until it collapses and turns dark green, stirring constantly. Transfer the spinach to a colander and set it aside. If the frying pan is wet, dry it with a paper towel.

3. Pour the olive oil into the frying pan over medium-high heat. Add the garlic and brown it, being careful it doesn’t burn, and then remove and discard it. Take the raisins from the water, squeeze them as dry as possible and add them to the oil with the pine nuts. Turn the heat to medium and cook until the nuts turn a golden color. Be careful, because the nuts can burn easily.

4. Return the spinach to the pan, stir it with a fork and add salt and pepper to taste. Mix all the ingredients and continue cooking for about a minute. You may add additional olive oil if you think the spinach looks dry.