Spinach With Pine Nuts And Raisins

• 4 ounces whole onion or 3 ounces chopped ready-cut onion (1 cup)
• 1 teaspoon olive oil
• 2 large Granny Smith apples
• 2 pounds fresh loose spinach or 2 10-ounce packages fresh spinach
• 6 tablespoons raisins
• 4 tablespoons pine nuts
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Chop whole onion.
2. Heat nonstick pot large enough to hold all the ingredients, until it is medium hot.
3. Add oil, and saute onion.
4. Meanwhile, wash, peel, core and seed apples, and cut into small cubes.
5. Reduce heat and add to onion, and continue cooking.
6. Trim tough stems from spinach, and wash. Add spinach and raisins to pot; cover, and cook for a couple of minutes, until spinach has wilted.
7. Stir occasionally.
8. Stir in pine nuts.
9. Season with salt and pepper, and serve.

onion, olive oil, apples, loose spinach, raisins, pine nuts, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/905 (may not work)