Name: Espinacs amb Panses I Pinyons (Spinach with Raisins and Pine Kernels)
Cuisine: Italy
Ingredients: 1 kg (2¼ lb) spinach or spinach beet; 1 handful of Malaga raisins and the same of pine kernels; salt; 4 tablespoons olive oil

Preparation info

Difficulty
Easy

Appears in

Honey from a Weed

By Patience Gray

Published 1986

About

This Catalan dish is similar to Artusi’s ‘Spinach for lean days as practised in Romagna’, except that it contains pine kernels (pinyons) as well as raisins (pauses). If making it with spinach beet, be sure to remove the stems and ribs of the leaves. The dish is served at the beginning of a meal, cooked at the last moment, 5 or 6 minutes only.