Sautéed Spinach With Bacon Anchovy And Raisins

Side Dish

Serves 4 to 6

Recipe courtesy of The Culinary Institute of America Cookbook

Ingredients:

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

Click image to enlarge

Method:

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.