Sicilian Spinach With Raisins and Pine Nuts

Side Dish

Recipe courtesy of The Culinary Institute of AMerica Cookbook

Serves 4 to 6

  • 1 tablespoon olive oil
  • ​2 tablespoons pancetta or 1 slice bacon, diced
  • ​1 anchovy fillet, chopped
  • ​1/4 cup yellow onion, minced
  • ​1 tablespoon garlic, minced
  • ​8 cups spinach leaves, wash thoroughly
  • ​salt and pepper
  • ​2 tablespoons raisins, dark or golden
  • ​1 tablespoon pine nuts

Sicilian Spinach With Raisins and Pine Nuts

Sicilian Spinach With Raisins and Pine Nuts 

Click image to enlarge.



Heat the olive oil in a large saute pan over medium heat. Add the pancetta (or bacon) and saute until the fat renders and the 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 the anchovy has dissolved into the oil about a minute or so. Add the spinach and saute until deep green, tender and softened, 3 to 4 minutes more.

​Drain the mixture 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.

Louisiana Recipes Weekly


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