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1
Wash the fresh spinach under cold running water.
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2
Drain, then strip the leaves from the stems and discard the stems and any discolored leaves.
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3
In a heavy 2-3 quart saucepan, bring 1/2 cup of water to a boil.
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4
Add the spinach, lower the heat, and simmer tightly covered for about 3 minutes.
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5
Drain the spinach in a sieve, cool, and squeeze it completely dry.
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6
Chop it as fine as possible.
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7
(Frozen spinach needs only to be drained, squeezed dry, then finely chopped.)
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8
Set the spinach aside.
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9
Press a small sage leaf on each piece of liver and wrap each piece of liver in a strip of bacon.
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10
Thread 5 squares of liver apiece on four 6-8 inch long thin metal skewers, pressing the pieces tightly together.
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11
In a heavy 12 inch skillet, melt 3 Tblsp.
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12
of the butter with the oil over moderate heat.
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13
When the fat begins to color very lightly, arrange the skewers side by side in the skillet.
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14
Fry uncovered, turning the skewers occasionally, for 10-15 minutes, or until the bacon is brown and crisp.
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15
Regulate heat if necessary to prevent the bacon from burning.
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16
Meanwhile, in a heavy 8-10 inch skillet, melt the remaining butter over moderate heat.
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17
When the foam subsides, add the onions and garlic and, stirring frequently, cook for 2 to 3 minutes, until they are soft and transparent.
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18
Drop in the spinach, add the salt and a few grindings of pepper, and stir for a few minutes longer, until the ingredients are thoroughly combined and the spinach is heated through.
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19
Spread the spinach on a heated platter and arrange the skewers of liver side by side on top.
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20
Then, working quickly, discard the fat remaining in the skillet in which the liver was fried.
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21
Pour in the wine and bring to a boil over high heat, stirring constantly and scraping in the brown particles clinging to the bottom and sides of the pan.
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22
Let the sauce boil for a moment or so, then pour it evenly over the liver and serve at once.
