Yeah! Savory Spinach Without Bacon

I like spinach. I enjoy the taste and mouth-feel of the substantial, not crispy, leaves in salad. I like to add it to sauces and sneak it into pasta and egg dishes. But I haven’t been able to figure out a way to cook spinach, greens-style, without the addition of bacon. Amazing how short the distance is between sublime and soggy. If you’ve had the same dilemma, this recipe solves it. The flavor is rich and intense. You’ll find yourself going back for seconds and thirds. And it's veg/vegan.

Italian Spinach

On the kid rating scale: I can’t say they loved it. But they ate small servings and didn’t hate it. Every little superfood bit counts, right?

Tom picked up this Cook's Illustrated publication after browsing it in line at the supermarket last week. $7.95, occupies less than 1/4 inch on the cookbooks shelf, packed with 60 recipes. What's not to like about that? 

Italian Spinach with Raisins and Pine Nuts

(from Cook’s Illustrated Italian Favorites, 2010)

NOTE: If desired, one small red onion can be substituted for the shallots. Using a high-sided Dutch oven (rather than a low-sided skillet) makes wilting the spinach easier and faster.

¼ cup golden raisins [we used regular raisins]

¼ cup hot water

2 tablespoons pine nuts

3 tablespoons extra-virgin olive oil

3 (10 ounce) bags curly-leaf spinach, stemmed and torn into bite-sized pieces

3 shallots, sliced thin

¼ cup balsalmic vinegar

1 teaspoon light brown sugar

Table salt 

1. Plump raisins in a bowl of hot water, about 5 minutes. Toast nuts in Dutch oven over medium heat, stirring often, until golden, about 5 minutes. Transfer to plate.

2. Heat 1 tablespoon oil in now-empty Dutch oven over high heat until shimmering. Add spinach in handfuls, stirring and allowing each batch to wilt slightly before adding next batch. Continue to cook until spinach is uniformly wilted and glossy, about 1 minute. Transfer spinach to colander set over bowl and press with wooden spoon to release extra liquid.

3. Wipe out Dutch oven, add remaining oil, and set over medium heat until shimmering. Cook shallots until softened, about 3 minutes. Drain raisins and add to shallots. Stir in vinegar and sugar and cook until syrupy, about 2 minutes. Add spinach and toss to coat. Season with salt and sprinkle with nuts. (Serves 4)

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