Author Notes: Spinach cooked with raisins and pine nuts is a classic Roman side dish. In Genoa, they add anchovies. Either way, it is a lovely way to dress up spinach. Serve with beef, veal, lamb, or chicken. - Waverly - Waverly
Food52 Review: Anchovies and wine-plumped golden raisins add an elegant je ne sais quoi to sauteed spinach. With sides this delicious, who needs a main course? - Kukharka - Kukharka
- 1/2 cup golden raisins
- white wine to cover raisins
- 1/4 cup pine nuts
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, finely chopped
- 4 oil packed anchovy fillets, cut into strips
- 2 tablespoons chopped flat-leaf parsley
- 2 pounds spinach, stemmed, rinsed, drained, and coarsely chopped
- 1/8 teaspoon freshly grated nutmeg
- sea salt and freshly ground black pepper to taste
- PREP: Place raisins in a small bowl. Cover with white wine and soak until plump, about 10 minutes. Lightly toast pine nuts in a 350 oven, about 5 minutes. Watch closely so they do not burn.
- SAUTE: In a skillet, heat olive oil over MEDIUM heat. When oil is hot, reduce heat to MEDIUM LOW. Add garlic, anchovies, and parsley and cook until anchovies melt and form a paste. Stir in spinach, raisins, pine nuts and nutmeg. Cover and cook over MEDIUM heat for 3 minutes to steam the spinach, then uncover and continue cooking until the spinach is wilted and any excess liquid has evaporated, stirring occasionally, about 5 minutes.
- SEASON AND SERVE: Season to taste with salt and pepper and serve immediately.