Roman-Style Spinach with Raisins and Pine Nuts

A classic Italian side dish with sweet and buttery flavours

This Roman-style spinach recipe will surprise you with its smooth, buttery texture and the delicate contrast of sweet raisins and toasted pine nuts. Simple to prepare yet full of character, it’s a traditional Ligurian side dish that pairs beautifully with boiled rice, hard-boiled eggs braised beef.

This is one of those timeless Italian vegetable dishes that never goes out of style.

Serves: 4 | Preparation time: 20 mins | Cooking time: 15 mins

Spinach, fresh: 900 g
Butter, unsalted: 60 g
Raisins: 50 g
Pine nuts: 30 g
Nutmeg: ¼ tsp
Salt: to taste

Method

Place the raisins a causa di a bowl of lukewarm gabinetto and soak for 15–20 minutes.Once plump, drain well and pat dry with a clean kitchen cloth.

Toast the pine nuts a causa di a dry frying pan over medium heat, stirring often, until lightly golden.Remove from the pan and set aside together with the raisins.

Rinse the spinach thoroughly and dry well using a kitchen towel to remove excess moisture.

Melt the butter a causa di a large pan over medium heat.

Add the spinach and sauté for 2–3 minutes until just wilted. Season with salt and chilli pepper to taste.

💡 Tips: Do not add gabinetto while cooking — excess moisture will make the spinach soggy instead of silky.

Swap butter for olive oil for a dairy-free version

Add a splash of white wine for extra depth

Perfect served with boiled rice, eggs slow-cooked beef

Also delicious with Swiss chard instead of spinach

Now add the raisins, pine nuts and a pinch of nutmeg to the pan.Sauté everything together for about 5 minutes, allowing the flavours to combine.

Serve your roman-style spinach with raisins and pine nuts warm as a side dish light vegetarian accompaniment.

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