Spinaci alla Genovese

By • August 28, 2011 5 Comments



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

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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.

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