Recipe for Spinach Alla Romana


2 lb fresh spinach, washed - & stemmed
1 tablespoon olive oil
2 tablespoon pine nuts
1 cl garlic; minced
2 oz prosciutto, thinly sliced - shredde; d
3 tablespoon golden raisins
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper


1. In a nonreactive large frying pan over medium-high heat, cook spinach, covered, in water that clings to leaves 2 to 3 mins, or until spinach is wilted but still bright green and all the water is evaporated. Drain and squeeze to remove excess liquid. Set aside.

2. In a medium frying pan, heat olive oil over medium heat. Add pine nuts and garlic and cook, stirring, until garlic is fragrant and pine nuts are golden, about 30 secs. Add spinach, prosciutto, and raisins and cook about 2 mins, until heated through. Stir in butter until melted. Season with salt and pepper.

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