Italian Genovese Spinach
Spinaci alla Genovese is a traditional Italian spinach dish from Genoa. It has pine nuts, which are abundant in the region, as well as raisins and garlic. The raisins add a lovely sweetness and texture to the to the dish with the pine nuts complimenting the spinach flavor.
You can use whatever kind of spinach you like but I prefer baby spinach as it has a milder flavor and cooks rather quickly.
Traditionally this is severed with rustic bread but is also delicious with bruschetta or as a side all by itself!
(adsbygoogle = window.adsbygoogle || []).push({});A traditional Italian sautéed spinach dish from Genoa that has raisins, pine nuts and garlic.
- 5 cups Baby spinach (5oz bag)
- 1 clove Garlic
- 2 tbsp Golden raisins (substitute regular raisins)
- 1 tbsp Pine nuts
- 1 pinch Salt
- 1 tbsp Olive oil
- Prepare the raisins
Add the raisins to a small bowl and cover with water or white wine.
- Prepare the garlic oil
Bring a skillet with the garlic and olive oil to medium heat. Simmer for 1 minute or until the garlic is fragrant.
- sauté the spinach
Add the spinach, drained raisins, pine nuts and a pinch of salt to the skillet. Cover with a tight fitting lid and let steam for 5 minutes.
Serve as is or with rustic Italian bread.