Spinaci alla Genovese

By • August 28, 2011 • 4 Comments


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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. - WaverlyWaverly

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? - KukharkaKukharka

Serves 4-6

  • 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
  1. 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.
  2. 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.
  3. SEASON AND SERVE: Season to taste with salt and pepper and serve immediately.

Tags: cold weather, holiday, side dish with dinner

Comments (4) Questions (0)

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Henrykiss

about 2 years ago arielleclementine

we had this for dinner tonight and it was fantastic! thanks for the recipe- will definitely make again and again!

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over 2 years ago Waverly

Flavoring the oil with the garlic sounds like a wonderful idea. How I envy your trip!!!!! You must share some of your recipes here.

Bigpan

over 2 years ago bigpan

I recently returned from a cooking trip to Tuscany. Their method for cooked spinach and or chard is to place whole garlic cloves in the hot oil, then remove the garlic when browned (not burnt) so the oil is sufficiently flavored with garlic and does not overpower the other ingredients. But then again, in Italy, everyone's momma has the best recipe !

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over 2 years ago Waverly

Thank you, Nicole Franzen, for this beautiful photo!