Aqnello con Gli Spinaci

Lamb Braised with Spinach

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

When she makes this lamb, Renata Marsili always uses Tuscan peperoncini, tiny hot red peppers, instead of ground black pepper and says that a dado, a cube of chicken bouillon, gives it an extra-strong burst of flavor.


  • 3 pounds fresh spinach, washed in several changes of cold water


Cook the lamb as above. Remove any thick spinach stems. Plunge the well-washed spinach leaves into a pot with only the water still clinging to the leaves and cook over medium-high heat for 2 to 3 minutes, just until the leaves have wilted. Drain them well. Add to the lamb during the last minute or two of cooking.