Bietole é Spinaci con Pinoli

Spinach & swiss chard with pine nuts

Preparation info

  • 4

    • Difficulty


Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About


  • 1 lb 4 oz/½ kg spinach, trimmed or equivalent beet tops


Boil the spinach and swiss chard in separate pans of salted water until just tender (about 15 minutes). Drain both vegetables well and squeeze into a ball. Chop them coarsely and put them in a frying pan in which the oil, garlic, pine nuts and raisins have been gently simmering. Saute for several minutes to blend the flavours, and serve hot with freshly ground black pepper.