Today a typical side dish from Lazio but revisited, Roman-style spinach with raisins and pine nuts without butter. Very quick recipe that I often bring to the table.
In the original version, the spinach is sautéed in a pan with butter, in my case, sautéed with extra virgin olive oil. That’s all. I didn’t add garlic but at the end a little bit of peel and lemon juice.
Below I leave you other recipes with spinach, maybe some might interest you.
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Fall, Winter and Spring
Ingredients for Roman-style Spinach with Raisins and Pine Nuts
- 1.5 lbs baby spinach
- 3 oz raisins (organic)
- 1.4 oz pine nuts (organic)
- 2 tbsps extra virgin olive oil
- 1 lemon (peel and juice)
- 1 pinch sea salt
- 1 pinch pepper
Steps for Roman-style Spinach with Raisins and Pine Nuts
Simply wash the baby spinach very well. Drain well. In a pan, pour two tablespoons of extra virgin olive oil, add the spinach with salt and pepper.
If the spinach is large, it’s best to blanch it for a few minutes, then squeeze and return to the pan.
Cook for a few minutes and in the meantime rinse the raisins very well and soak them a little. Add to the spinach and when they are tender, turn off the heat. Toast the pine nuts and add them together, also add a few tablespoons of lemon juice and a little grated peel.
Serve immediately as a side dish.
Advice
You can store Roman-style spinach in the refrigerator for a few days in a container. You can also use frozen spinach or pre-cleaned bagged spinach (but still give it a wash).
You can store Roman-style spinach in the refrigerator for a few days in a container. You can also use frozen spinach or pre-cleaned bagged spinach (but still give it a wash).
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Article and Photo: Copyright © All Rights Reserved Timoelenticchie by Daniela Boscariolo
