Now that I've made this a couple of times, I'm not sure we'll ever be able to go back to boring on spinach with garlic and lemon and red pepper!
2 Tbsp. sofregit (see note)
2 Tbsp. sofregit oil (see note)
1 lb. spinach, washed and spun dry
1/4 c. raisins
2 Tbsp. pine nuts
Freshly-ground black pepper
Heat the sofregit and the oil in a large, wide skillet. Add the spinach by handfuls until it's all slightly wilted, then add the raisins, pine nuts and as much pepper as you like, toss, and serve either warm or at room temperature.
Sofregit ("soh-freh-ZHEE") is a Catalan mixture of aromatic vegetables.
2 medium onions, chopped roughly
6 cloves garlic, peeled and cut in half (optional)
2 tomatoes, seeded and (if you like) peeled
Put the onions, garlic (if using), two big pinch of salt and half an inch of olive oil in a skillet and set over medium-low heat. Cook, stirring occasionally, until the onions have lost all structural integrity. Add the tomatoes and cook until the tomatoes "melt" and the oil changes colour. Strain -- the sofregit and its oil are called for separately.