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
Test Kitchen Notes
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 —mitschlag
white wine to cover raisins
extra virgin olive oil
cloves garlic, finely chopped
oil packed anchovy fillets, cut into strips
chopped flat-leaf parsley
spinach, stemmed, rinsed, drained, and coarsely chopped
freshly grated nutmeg
sea salt and freshly ground black pepper to taste
In This Recipe
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.
Waverly used to be a lawyer and is now a mother 24/7. She has made a commitment to cooking for her family and absolutely loves it even when her family does not. She is teaching them, one meal at a time, to enjoy wholesome homemade food. She abhors processed food but recognizes its insidious nature and accepts the fact that her children will occasionally get some Skittles, Doritos, or the like. Her philosophy and hope is that if she teaches them well at home, they will prefer wholesome healthy foods when they go out into the world without her.