Spinach Roman Style

READY IN: 25mins
Recipe by Kumquat the Cats fr

This dish is all technique. The garlic cloves are browned, the pine nuts toasted and the raisins are plumped in water and heated, each flavor enhancing the spinach. I cut this recipe out of a June 2007 New York Times magazine. The original recipe was published in 1989 and came from "The Food of Southern Italy" by Carlo Middione. Put here for safekeeping, and will try this soon. I will definitely lower the amount of oil way below 1/3 cup, which is what the published recipe stated. If you are not concerned about your waistline, go ahead and use that much. I think this is a very sophisticated recipe, appropriate for a dinner party.

Top Review by Aram M.

I made this and burned ALL the raisins. Just as I was about to throw them all away, I decided I was too hungry to make another batch, and ate them like that. Absolutely delicious! If a recipe can still work even after you burned one of the main ingredients, I think it's a fabulous recipe! Great find, one of those rare vegan gems. Thank you for posting!

Ingredients Nutrition

  • 44.37 ml raisins (black or golden, smallest available)
  • 4 bunch spinach, bunches washed at least twice but not dried, trimmed of stems (2 1/2 pounds untrimmed)
  • 14.79 ml virgin olive oil
  • 5 medium garlic cloves, peeled and well crushed
  • 59.16 ml pine nuts
  • 0.25 ml salt (big pinch)
  • fresh black pepper (6-7 grindings)


  1. Put the raisins in a small bowl with enough warm water to cover. Soak for about 15 minutes and set aside.
  2. Put the wet spinach in a frying pan large enough to hold it all and cook over a high flame until it collapses and turns dark green, stirring constantly. Transfer the spinach to a colander and set aside. If the frying pan is wet, dry it with a paper towel.
  3. Pour olive oil into the frying pan over medium-high heat. Add garlic and brown it, being careful it doesn't burn. Remove and discard. Take the raisins from the water, squeeze as dry as possible and add them to the oil with the pine nuts. Turn the heat down to medium and cook until the nuts turn a golden color. Be careful because the nuts can burn easily.
  4. Return spinach to the pan, stir with a fork and add salt and pepper, to taste. Mix all ingredients and continue cooking for about a minute. You may add additional olive oil if desired.

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