Spinach alla romana

Yield: 2 servings

Measure Ingredient
2 pounds Fresh spinach, washed & stemmed
1 tablespoon Olive oil
2 tablespoons Pine nuts
1 Cl Garlic; minced
2 ounces Prosciutto, thinly sliced shredded
3 tablespoons Golden raisins
1 tablespoon Butter
¼ teaspoon Salt
⅛ teaspoon Pepper

Recipe by: 365 Easy Italian Recipes - ISBN 0-06-016310-0 Preparation Time: 0:16

1. In a nonreactive large frying pan over medium-high heat, cook spinach, covered, in water that clings to leaves 2 to 3 mins, or until spinach is wilted but still bright green and all the water is evaporated. Drain and squeeze to remove excess liquid. Set aside.

2. In a medium frying pan, heat olive oil over medium heat. Add pine nuts and garlic and cook, stirring, until garlic is fragrant and pine nuts are golden, about 30 secs. Add spinach, prosciutto, and raisins and cook about 2 mins, until heated through. Stir in butter until melted. Season with salt and pepper.

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