Name: Aqnello con Gli Spinaci (Lamb Braised with Spinach)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 3 pounds fresh spinach, washed in several changes of cold water

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

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.

Ingredients

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

Method

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.