Roman-Style Spinach Recipe

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5 votes | 754 views

This is a great new way I've learned to cook spinach. I wouldn't have thought of adding sweetness to spinach, but I really like the way the currants and pine nuts contrast with the slight bitterness of fresh spinach. This is a new winner that I'll be cooking frequently in the future!

Prep time:
Cook time:
Servings: 4-6
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Ingredients

Cost per serving $3.16 view details

Directions

  1. Put the currants in a small bowl with hot water to soak (5-10 minutes)
  2. Add a small amount of water to a large skillet over high heat and add as much of the spinach as will fit (it will cook down quickly, so feel free to heap the spinach in). Turn frequently until the spinach contracts and turns a dark green. Remove to a colander and add a little more water and the remaining spinach and repeat.
  3. When done, wipe any water from pan and add the olive oil and garlic over medium high. Turn the garlic occasionally and remove when it turns brown, keeping the garlic infused oil in the pan.
  4. Drain the currants and press as much water from them as possible. Add the currants and pine nuts to the pan and reduce to medium. Cook until the pine nuts are just golden, then add the spinach and stir to combine. Add kosher salt and pepper while stirring.
  5. Remove to a serving bowl and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 193g
Recipe makes 4 servings
Calories 225  
Calories from Fat 162 72%
Total Fat 18.61g 23%
Saturated Fat 2.29g 9%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 130mg 5%
Potassium 1023mg 29%
Total Carbs 12.86g 3%
Dietary Fiber 4.4g 15%
Sugars 5.49g 4%
Protein 6.04g 10%
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Reviews

  • Nancy Miyasaki
    I really enjoyed this (new for us) spinach recipe. It's a great combination of flavors.
    I've cooked/tasted this recipe!

    Comments

    • Wendy DeMarzo
      May 2, 2011
      That's the way I make swiss chard, also. So good!
      1 reply
      • John Spottiswood
        May 3, 2011
        Thanks for the comment, Wendy. We'll have to try this with Swiss Chard next time!

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