This Spanish side dish from José Pizarro's Seasonal Spanish Food keeps its bright green appearance with a brief cooking time. "In Catalunya they like to cook the spinach so that it's completely collapsed and wilted, whereas I prefer it fresh and tossed only briefly in the hot oil. As there is quite a lot of spinach, you can cook it in two goes."
3 tbsp extra-virgin olive oil
1 small banana shallot, finely diced
1/4 cup pine nuts
1/4 cup raisins
12 cups fresh baby spinach leaves
Sea salt and freshly ground black pepper
Step 1: Heat the olive oil in a large wok. Add the shallot, pine nuts and raisins and cook until golden.
Step 2: Add the spinach, and toss the leaves with the other ingredients (as you would a salad). The idea is to warm the spinach through — be careful not to overcook it.
Step 3: Season to taste and serve immediately.
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Reprinted with permission from José Pizarro's Seasonal Spanish Food (2012 Kyle Books).