Bring a classic from the Ligurian tradition to the table with a touch of elegance: spinach with butter Genoese style.
This simple yet irresistibly refined recipe transforms a humble ingredient like spinach into a dish that enchants with its delicacy and richness of flavor.
The aroma of melted butter enveloping the leaves of fresh (or frozen) spinach combined with the aroma of pine nuts and raisins from Genoese cuisine is an irresistible invitation to rediscover the pleasures of home cooking with a touch of authentic Italian flair.
Below you will find more recipes with spinach and then let’s go right below the picture as usual to discover how to prepare spinach with butter Genoese style!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All Seasons
Ingredients for Spinach with Butter Genoese Style
- 25 oz spinach (fresh or frozen)
- 3.5 oz butter
- 1.4 oz pine nuts
- 1.75 oz raisins
Preparation of Spinach with Butter Genoese Style
To prepare Spinach with Butter Genoese Style you can use fresh or frozen spinach, baby spinach works perfectly too.
Soak the raisins in a little warm water, in the meantime melt the butter in a large high-sided pan.
Wash and drain the fresh spinach, add them to the pan and cook on high heat for a few minutes.
Then lower the heat, cover with the lid, and cook for at least 12 minutes.
If using frozen spinach, cook them in the pan without thawing, they will take a few more minutes than fresh ones.
Remove the lid, raise the heat to dry out the water, add the pine nuts and drained raisins, and salt.
Finish cooking for another 4 or 5 minutes over high heat, serve them still hot.
Variations and Tips
If you want, you can add a handful of walnuts or hazelnuts in addition to the pine nuts and raisins.
For an even stronger taste, you can cook the spinach adding a whole crushed garlic clove.
If using frozen spinach, there’s no need to thaw them.
If the spinach has too large stems, you can remove them.
Other Recipes
If you want to see other types of recipes you can return to HOME
