Rating
Spinach ozA
 1 1/2 lb spinach
 1/4 cup golden raisins
 2 oz Tantillo California Extra Virgin Olive Oil
 1 garlic clove, crushed
 1 anchovy fillet
 Pinch sea sat
 Pinch of oregano
 1 tsp cumin
 1 handful toasted pine nuts.
1

In large pan, heat the Tantillo California Extra Virgin Olive Oil with the crushed garlic and anchovy fillet.

2

Once garlic begins to soften and anchovy begins to melt, add in spinach a handful at a time.

3

Allow the spinach to begin to wilt each time time before adding more.

4

Once all the spinach is added, add in raisins and toss together. Cover, and let cook.

5

After about 5 minutes, remove the cover.

6

Season with cumin and oregano, toss with the pine nuts and serve. Buon Appetito!

Ingredients

 1 1/2 lb spinach
 1/4 cup golden raisins
 2 oz Tantillo California Extra Virgin Olive Oil
 1 garlic clove, crushed
 1 anchovy fillet
 Pinch sea sat
 Pinch of oregano
 1 tsp cumin
 1 handful toasted pine nuts.

Directions

1

In large pan, heat the Tantillo California Extra Virgin Olive Oil with the crushed garlic and anchovy fillet.

2

Once garlic begins to soften and anchovy begins to melt, add in spinach a handful at a time.

3

Allow the spinach to begin to wilt each time time before adding more.

4

Once all the spinach is added, add in raisins and toss together. Cover, and let cook.

5

After about 5 minutes, remove the cover.

6

Season with cumin and oregano, toss with the pine nuts and serve. Buon Appetito!

Spinach