Spinach Genova-Style

1. 1

   If the raisins are dry, soak them in a small bowl in hot water to cover until plump and softened, about 10 minutes.

2. 2

   Wash and drain the spinach just before you cook it, so theres still some water on the leaves.

3. 3

   Pour the olive oil into the pan, set it over medium-high heat, and toss in the crushed garlic cloves.

4. 4

   Cook and stir the garlic until it begins to sizzle, then drop in the chopped anchovies and cook, stirring them in the oil for a minute or two, until they melt.

5. 5

   Fill the pan with spinach, heaping it in by handfuls and letting it wilt down a bit before adding more.

6. 6

   Once all the spinach is in the pan, scatter the raisins on top (and pour in any remaining soaking water, if you plumped them); sprinkle over them the salt and grated nutmeg.

7. 7

   Toss the spinach leaves over and over with tongs, distributing the raisins and seasonings, then cover the pan and cook for a couple of minutes, until all the spinach has wilted and released its liquid.

8. 8

   Remove the cover, and cook over high heat, stirring, tossing the spinach, and evaporating the water.

9. 9

   When the bottom of the pan is dry, toss in the pine nuts and cook for a few moments, then remove the skillet from the heat and serve the spinach right away.

* Per serving · 4 servings · Values may vary.