Spinach Genova-Style

Name: Spinach Genova-Style
Yield: serves 6
Ingredients: 1/2 cup golden raisins (preferably plump and moist); 2 1/2 pounds tender spinach (or about 4 pounds untrimmed bunch spinach), stems removed and washed well; 1/4 cup extra-virgin olive oil; 3 plump garlic cloves, crushed and peeled; 2 anchovy fillets, finely chopped (about 1 teaspoon); 1/2 teaspoon kosher salt; 1/4 teaspoon freshly grated nutmeg; 1/4 cup pine nuts, toasted; A heavy-bottomed sauté pan or high-sided skillet, 12-inch diameter or larger, with a cover

December 9, 2011

Vegetables prepared alla Genovese are among my favorite Ligurian dishes, made with the freshest produce and brilliantly flavored. I particularly love this sauté of spinach with anchovies, raisins, and pine nuts (and I’ve read that spinach prepared in this manner was one of Michelangelo’s favorite dishes, too). Each of the components makes a distinct contribution: The anchovies lend complexity and saltiness. The raisins bring sweetness and counterbalance the anchovies. (I give you the amounts of each that I like, but find your own balance of flavors by increasing or decreasing either.) Finally, pine nuts add a mellow, pleasing textural contrast. You can apply this trio of tastes to other vegetables; escarole, broccoli, cauliflower, and Swiss chard will all be delicious in such a preparation. Spinaci alla Genovese is wonderful served family-style as a dinner vegetable, or as a colorful bed for grilled chicken breast or fish. Should you have any leftovers, layer the spinach between slices of crusty bread for an unusual but absolutely delicious sandwich.

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