Sautéed Spinach With Bacon Anchovy And Raisins

Side Dish

Recipe courtesy of The Culinary Institute of America Cookbook

Serves 4 to 6

  • 1 tablespoon olive oil
  • 2 tablespoons pancetta, diced or 1 slice bacon, diced
  • 1 anchovy fillet, chopped
  • 1/4 cup onion, minced
  • 1 tablespoon garlic, minced
  • 8 cups spinach leaves
  • 2 tablespoons raisens, dark or golden
  • 1 tablespoon pine nuts, toasted
  • salt and pepper to taste

Sautéed Spinach with Bacon, Anchovy, Raisens and Pine Nuts

Sicilian Style Sauteed Spinach With Bacon Anchovy And Raisens 

Click image to enlarge


Heat the olive oil in a large saute pan over medium heat. Add the pancetta or bacon and sauate until the fat renders and athe pancetta is translucent, about 1 minute. Raise the heat to high and add the anchovy, onion and garlic. Saute until the garlic is aromatic and eh anchovy has didolved into the oil, about 1 minute more. Add the spinach and saute until ep green, tender and sofened, 3 to 4 minutes.

Drain, if necessary, and season generously with salt and pepper. Remove the pan from the heat and stir in the raisins and pine nuts. Serve immediately.

Note: This is a Sicilian style sautéed spinach.

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