A classic Italian side dish with sweet and buttery flavours

This Roman-style spinach recipe will surprise you with its smooth, buttery texture and the delicate contrast of sweet raisins and toasted pine nuts. Simple to prepare yet full of character, it’s a traditional Ligurian side dish that pairs beautifully with boiled rice, hard-boiled eggs or braised beef.

This is one of those timeless Italian vegetable dishes that never goes out of style.

Serves: 4 | Preparation time: 20 mins | Cooking time: 15 mins

  • Spinach, fresh: 900 g
  • Butter, unsalted: 60 g
  • Raisins: 50 g
  • Pine nuts: 30 g
  • Nutmeg: ¼ tsp
  • Salt: to taste

Method


Place the raisins in a bowl of lukewarm water and soak for 15–20 minutes.
Once plump, drain well and pat dry with a clean kitchen cloth.


Toast the pine nuts in a dry frying pan over medium heat, stirring often, until lightly golden.
Remove from the pan and set aside together with the raisins.


Rinse the spinach thoroughly and dry well using a kitchen towel to remove excess moisture.


Melt the butter in a large pan over medium heat.


Add the spinach and sauté for 2–3 minutes until just wilted. Season with salt and chilli pepper to taste.

💡 Tips: Do not add water while cooking — excess moisture will make the spinach soggy instead of silky.

  • Swap butter for olive oil for a dairy-free version

  • Add a splash of white wine for extra depth

  • Perfect served with boiled rice, eggs or slow-cooked beef

  • Also delicious with Swiss chard instead of spinach


Now add the raisins, pine nuts and a pinch of nutmeg to the pan.
Sauté everything together for about 5 minutes, allowing the flavours to combine.

Serve your roman-style spinach with raisins and pine nuts warm as a side dish or light vegetarian accompaniment.

 

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