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“Spinaci alla Romana” — Spinach, Swiss Chard and escarole are all excellent prepared this way. This fast and interesting preparation of spinach or chard is found all over the Mediterranean and shows the influence of Persian cooking. The spinach may be steamed ahead of time, but the sautéing must be done at the last minute. Here, Swiss Chard is shown.
- 3 tablespoons raisins (golden raisins look wonderful)
- 2 pounds fresh spinach or Swiss Chard
- 3 garlic cloves, sliced into thin rounds
- 3 tablespoons pine nuts
- ¼ cup olive oil
- salt and freshly ground black pepper to taste
- Soak the raisins in hot water to cover until you're ready to add them to the spinach or Swiss chard.
- Remove the coarse stems from the spinach or chard, rinse the leaves well, and shake off the excess water.
- Place the greens in a large pot.
- Steam on high heat for 2 or 3 minutes, tossing the leaves several times.
- The greens should be bright green and the leaves still retaining some of their shape, although the volume reduced. Drain well.
- Sauté the garlic and pine nuts in the olive oil for a few minutes, until golden.
- Add the greens.
- Stir in the drained raisins.
- Toss to coat the spinach or chard with the hot oil.
- Add salt and pepper and serve immediately.