James McNair's Favorites
by James McNair
Published by Chronicle Books
616 pages, 1999
Buy it online
-- Spinaci Alla Romana --
From James McNair's Favorites by James McNair
Ever since my first visit to Italy, I've made the traditional Roman spinach dish exotically accented with pine nuts and raisins.
WASH the spinach carefully to remove any sand or grit and discard any tough stems. Transfer the damp spinach to a saute pan or heavy skillet and place over medium heat. Cook, stirring frequently, just until the spinach is wilted and bright green, 3 to 5 minutes. Drain in a colander and squeeze out as much liquid as possible. Set aside.
IN a saute pan or skillet. combine the butter and olive oil and place over medium heat. When the butter melts, add the garlic, drained raisins, and pine nuts and cook, stirring frequently, until the pine nuts begin to color, 2 to 3 minutes. Add the drained spinach and salt and pepper to taste and stir until the spinach is well coated and heated through, about 2 minutes longer.
TRANSFER to a serving bowl and serve warm.
Makes 6 servings.