Spinach with Raisins


  • 1/4 cup medium dry sherry
  • 1/2 cup raisins
  • 1 pound fresh Spinach
  • 2 tablespoons olive oil


Combine 1/4 cup medium dry sherry in a small saucepan with 1/2 cup raisins and bring to a boil. Remove from the stove and let the raisins sit while they absorb the wine. Wash and slice 1 pound of fresh Spinach. Place in large saucepan with 2 tablespoons of olive oil. Cook over low heat, covered, for two minutes. Remove the lid and cook a minute or two more until the Spinach is just wilted. Stir in the plump raisins and serve.