CookEat Recipe
Romagna-Style Spinach with Raisins
Whole spinach leaves gently cooked with olive oil, garlic, parsley, a little sugar and seedless raisins.
Method
Steps
Step 1
Gather the ingredients: 800 g fresh spinach; 3 tablespoons olive oil; 2 garlic cloves, finely chopped; 1 tablespoon finely chopped parsley; 20 g seedless raisins; A small pinch sugar, about 1/4 teaspoon; Salt and black pepper; Water for washing.
Step 2
Wash the spinach thoroughly in several changes of cold water and remove tough stem ends. Lift the leaves into a large pan while still wet, leaving the rinse water behind. Do not chop the leaves.
Step 3
Cover and cook using only the water clinging to the leaves for about 4–6 minutes, turning once or twice, until wilted and tender. Drain, cool just enough to handle safely and squeeze out the excess water. Keep the leaves whole.
Step 4
Warm the olive oil in a broad pan. Add the garlic and parsley and cook gently for about 1 minute without burning. Add the spinach, salt and pepper, sugar and seedless raisins.
Step 5
Cook gently for about 8–10 minutes, turning the leaves carefully until tender and flavoured with the oil and aromatics. Add a spoonful of water only if the pan threatens to catch. Serve hot.
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