Recipe

Spinaci alla Genovese

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Photo by Nicole.Franzen

This recipe was entered in the contest for Your Best Greens
Kukharka's Testing 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
Chef
Waverly's 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...
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

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Serves 4-6

1/2 cup golden raisins Ask a question about this ingredient

white wine to cover raisins Ask a question about this ingredient

1/4 cup pine nuts Ask a question about this ingredient

1/4 cup extra virgin olive oil Ask a question about this ingredient

2 cloves garlic, finely chopped Ask a question about this ingredient

4 oil packed anchovy fillets, cut into strips Ask a question about this ingredient

2 tablespoons chopped flat-leaf parsley Ask a question about this ingredient

2 pounds spinach, stemmed, rinsed, drained, and coarsely chopped Ask a question about this ingredient

1/8 teaspoon freshly grated nutmeg Ask a question about this ingredient

sea salt and freshly ground black pepper to taste Ask a question about this ingredient

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.
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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.
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SEASON AND SERVE: Season to taste with salt and pepper and serve immediately.
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4 Comments on Spinaci alla Genovese

arielleclementine added 4 months ago

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

Waverly added 7 months ago

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 added 7 months ago

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 !

Waverly added 8 months ago

Thank you, Nicole Franzen, for this beautiful photo!