Genovese-style spinach, a very simple and quick side dish to prepare, made with fresh spinach, raisins and pine nuts. A tasty recipe ready in less than half an hour and perfect to accompany meat and fish main courses. For this recipe I used fresh spinach, but you can also use frozen ones. After cooking them in a pan with a bit of oil and salt, I added raisins soaked in water and pine nuts.
A recipe where sweetness and savoriness blend together and the pine nuts give the right crunch to the dish. Also, raisins and pine nuts pair very well with spinach, even if at first glance it may seem like a strange combination, as Giorgia said when I offered them to her the other night for dinner, together with her favorite chicken breasts. Now, though, let’s go to the kitchen together, because Genovese-style spinach will be ready in a click!
If you are interested in other side dish recipes, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 210.06 (Kcal)
- Carbohydrates 16.17 (g) of which sugars 8.34 (g)
- Proteins 5.67 (g)
- Fat 16.04 (g) of which saturated 1.70 (g)of which unsaturated 6.81 (g)
- Fibers 3.72 (g)
- Sodium 872.20 (mg)
Indicative values for a portion of 129 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 18 oz spinach
- 2 tbsp extra-virgin olive oil
- 1/3 cup raisins
- 6 tbsp pine nuts
- salt (to taste)
- pepper (to taste)
Tools
- Frying pan
- Bowl
Steps
For this recipe you can use either fresh or frozen spinach. If you choose frozen spinach, you can put it directly into the pan while still frozen. If, like me, you use fresh spinach, you can cook it directly in the pan after washing, drying and removing part of the stems.
Before cleaning and trimming the vegetables, soak the raisins in warm water. Then heat a sufficiently large pan with the oil and add the cleaned and drained spinach. Cook for a few minutes over high heat. Then lower the heat, season with salt and pepper and cook covered for 10 minutes, stirring occasionally.
Then remove the lid and add the drained raisins and the pine nuts. Stir and continue cooking for another 5 minutes, stirring continuously.
Genovese-style spinach is ready to be brought to the table.
Storage and tips for Genovese-style spinach
Genovese-style spinach can be stored in the refrigerator for 1 to 2 days in a container with a lid.
FAQ Questions and Answers for Genovese-style spinach
Can I omit the raisins?
No, the original recipe specifically includes both raisins and pine nuts.
