Spinaci alla Romana

Roman-Style Spinach



U.S. Metric Ingredients
6 lb 2.7 kg Spinach
fl oz 45 mL Olive oil
oz 45 g Fat from prosciutto or pork, small dice
oz 45 g Pine nuts
oz 45 g Raisins
to taste to taste Salt
to taste to taste Pepper



  1. Trim and wash the spinach. Cook in a small quantity of boiling water until wilted. Drain, cool under running water, and drain again. Press excess water out of the spinach, but do not squeeze too dry.
  2. Heat the oil in a pan. Add the fat and render it. Remove and discard the cracklings (solid pieces remaining from the fat).
  3. Add the spinach, pine nuts, and raisins. Sauté until hot.
  4. Season with salt and pepper.

Per serving: Calories, 100; Protein, 5 g; Fat, 7 g (57% cal.); Cholesterol, 5 mg; Carbohydrates, 7 g; Fiber, 3 g; Sodium, 90 mg.


Chopped garlic may be sautéed in the fat before the spinach is added. Lean prosciutto, sliced thin, then diced, may be added.

Spinaci alla Piemontese

Omit the oil, fat, nuts, and raisins. Heat 8 chopped anchovy fillets and 2 chopped garlic cloves in 4 oz (125 g) butter, then add the boiled, drained spinach and sauté.