by Waverly
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my 48 recipes »
Photo by Nicole.Franzen
Kukharka's Testing Notes:
Waverly's Notes:
Expand1/2 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.
Ask a question about this stepSAUTE: 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.
Ask a question about this stepSEASON AND SERVE: Season to taste with salt and pepper and serve immediately.
Ask a question about this stepFlavoring the oil with the garlic sounds like a wonderful idea. How I envy your trip!!!!! You must share some of your recipes here.
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 !
we had this for dinner tonight and it was fantastic! thanks for the recipe- will definitely make again and again!