Wilted Spinach With Caramelized Onions and Raisins
By: Rinku Bhattacharya
Published: Sunday, January 2, 2011 - 7:10pm

Ingredients




4 tablespoons fruity extra virgin olive oil
1 teaspoon grated ginger
1 medium sized red onion, halved and cut into thin slices
1/2 teaspoon sugar
1/2 teaspoon turmeric
1/2 cup raisins (I like the green Persian variety)
3 cups (about 5 oz) baby spinach leaves
3/4 teaspoon salt
 cup coarsely chopped walnuts
1/2 teaspoon red pepper flakes

Preparation

1 Heat the oil and the ginger and cook for 20 seconds to let the ginger cook very lightly. 2 Add in the onion, sugar and the turmeric and turn the heat on low and cook the onion, stirring frequently for about 12- 15 minutes. The first 5-6 minutes do not need much attention as the onion softens and gently wilts. Gradually, the onion turns pale golden and then eventually it is nice fragrant and a healthy caramel color, as it starts darkening it is important to make sure that the onions do not burn or crisp unevenly. 3 Add in the raisins and cook for 30-40 seconds. 4 Gently stir in the leaves in thirds to let the leaves shrink just a little. 5 Stir in the salt and the walnuts and stir the leaves until they are just lightly wilted. Do not overcook the leaves or they will loose their vivid green color. 6 Stir in the walnuts and the red pepper and serve immediately