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6–8
servingsMedium
By Jayne Cohen
Published 2000
Mediterranean Jews so adore fresh spinach that little mountains of the leftover emerald “tails” are a hallmark of their holiday cooking. Called ravikos by Sephardim and testine di spinaci by Italian Jews, these stems are slow-braised until they turn almost red. They are usually served Thursday nights, when it is customary to eat lightly in preparation for the next day’s feasting, and a large stockpile of them has accumulated from the Sabbath preparations.
The leaves of