A Spanish-style spinach sauté with garlic, anchovies, pine nuts and raisins.
4 1/2 pounds fresh spinach
3 tablespoons olive oil
1 clove garlic, chopped
6 anchovy filets, chopped
2 ounces pine nuts
1/4 cup raisins
Salt and freshly cracked pepper to taste optional as needed
- Wash, steam, drain and chop the spinach.
- Heat the oil in a heavy skillet and add the spinach and remaining ingredients. Cook for about 15 minutes, stirring with a wooden spoon. Serve hot.
Makes 8 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.