Greens with Raisins and Pine Nuts (Acelgas con pasas y pinones)

From The Foods and Wines of Spain

Cookbook

Author(s): Penelope Casas, Oscar Ochoa

Page 87

Cuisine: Spanish/Portugese

Course: Sides

Reviews

1 reviews, average rating 5.0 / 5

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anonymous

16 years ago

★ ★ ★ ★ ★ 5/5

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I use frozen vegetables, and it's absolutely fine. Love the contrast with the raisins and pine nuts. I have successfully served this with Marcella Hazan's Pork braised in milk, to produce a themed Argentinian meal.

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