Spinach with Pine Nuts and Raisins The New York Times, June 8, 1994 Mark Bittman Yield: 4 servings 1 Tbsp. olive oil 3 - 4 anchovy fillets, optional 2 large cloves garlic, peeled and slivered 1/4 cup pine nuts (pignolis) 1/4 cup raisins 10 oz. - 1 lb. spinach, cleaned, tough stems removed, well drained and coarsely chopped Salt and freshly ground black pepper to taste Heat olive oil over medium heat in a 10 or 12-inch skillet, preferably nonstick, for about a minute. Add anchovies and cook for about a minute, stirring with a wooden spoon and breaking them up. Add garlic and pine nuts, stir, and cook until garlic colors a bit. Add raisins, stir and cook another 30 seconds. Add spinach and cover. Cook 3 to 5 minutes, until spinach has wilted., Uncover skillet, raise heat to medium high and cook, stirring, until most of liquid has evaporated. Season with salt and pepper to taste and serve hot or at room temperature. Interesting note from this article: Spinach is packed with calcium and iron but it also has high levels of oxalates which prevent the absortion of the calcium and iron by the digestive system. Spinach has 600 milligrams of oxalates per serving, asparagus has 5, kale has 13. According to Cheryl L. Rock, an assistant professor of nutrition (in 1994 at least) at the University of Michigan School of Public Health in Ann Arbor, "Oxalates are a naturally occurring toxin. There is little good you can say about them."

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