James McNair's Favorites

James McNair's Favorites

by James McNair

Published by Chronicle Books

616 pages, 1999


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Roman-Style Spinach

-- 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.

4 pounds young, tender spinach
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
6 tablespoons golden raisins, soaked in warm water until plumped, then drained
6 tablespoons pine nuts
Salt
Freshly ground black pepper

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.