Wilted Spinach With Caramelized Onions and Raisins


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
1/2 teaspoon red pepper flakes


Heat the oil and the ginger and cook for 20 seconds to let the ginger cook very lightly.
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.
Add in the raisins and cook for 30-40 seconds.
Gently stir in the leaves in thirds to let the leaves shrink just a little.
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.
Stir in the walnuts and the red pepper and serve immediately


4.0 servings


Sunday, January 2, 2011 - 7:10pm

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