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REC: Spinach Roman Style

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Joined: Mar 12, 2006

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Posted to Thread #17399 at 11:16 pm on Jan 11, 2010

Spinach Roman Style

Serves 4

3 Tbsp of the smallest available raisins, black or golden
4 medium bunches spinach, washed and trimmed but not dried
1/3 cup olive oil
5 medium garlic cloves, crushed flat
1/4 cup pine nuts
Salt and coarse pepper

Put raisins in a small bowl with enough warm water to cover. Soak for 15 minutes. Drain and squeeze dry as much as possible.

Put wet spinach in a skillet and cook over high heat until it wilts and turns dark green, stirring constantly. Transfer to a colander. Wipe skillet with paper towel if it's wet.

Pour oil into skillet over medium-high heat. Add garlic and brown it, without burning, then remove and discard. Add raisins and pine nuts. Reduce heat to medium and cook until pine nuts turn golden.

Return spinach to pan, stir it, and add salt and pepper. Mix and continue cooking for about 1 minute. Add additional oil if it looks dry.


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