Courtesy of Terry Thompson-Anderson, The Texas Food and Wine Gourmet
This is one of my favorite side dishes, borrowed from Catalonia, where it's often served in tapas bars. I especially like to serve it with pork or lamb—the hint of sweetness from the raisins harmonizes well with the earthiness of the meat. This is a dish that should be cooked at the very last minute and plated before the spinach is totally wilted.
For 4 Person(s)