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A light, elegant vegetable dish from Roman cuisine, this is one of the most classic accompaniments to meat dishes and is found everywhere, sometimes with minor variations.
- 2 pounds spinach
- 3 tablespoons golden raisins
- 3 tablespoons butter
- 1/4 cup olive oil
- 1 garlic clove, peeled and bruised
- 1/2 cup pine nuts
Clean the spinach thoroughly, washing it several times in running water to remove all the gritty soil. Put the spinach into a saucepan with the water that clings to the leaves. Add a pinch of salt and cook slowly until the spinach is wilted and quite soft. Drain, squeeze dry and set aside on a plate.
Meanwhile, soak the golden raisins in lukewarm water for 10 minutes or so. Drain and squeeze dry.
In a wide, shallow pan, melt the butter with the olive oil. When heated, add the garlic and fry gently until colored. Remove the garlic and add the spinach, pine nuts and golden raisins. Cook for 5 or 6 minutes, stirring frequently. Taste for salt. Serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
350 calories; 30g total fat; 23mg cholesterol; 182mg sodium; 16g carbohydrates; 7g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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