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Roman-Style Spinach
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! Ingredients
- 3 Tbsp currants or very small raisins
- 2 lbs fresh spinach
- 1/4 cup olive oil
- 5 cloves garlic, well crushed but in whole pieces
- 1/4 cup pine nuts
- Kosher salt and freshly ground black pepper to taste
Directions
- Put the currants in a small bowl with hot water to soak (5-10 minutes)
- 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.
- 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.
- 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.
- Remove to a serving bowl and serve.
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I really enjoyed this (new for us) spinach recipe. It's a great combination of flavors.
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