Tender spinach, sweet raisins and toasted pine nuts: this Roman-inspired side dish is simple, but has just enough contrast to stand out alongside roast meat, fish or white beans.
Spinaci alla romana is a well-known Roman side dish that combines spinach with raisins and pine nuts. Each ingredient remains distinct: the leaves are tender and savory, the raisins add little bursts of sweetness, and the pine nuts bring a toasted, crunchy bite. Butter rounds everything out; olive oil gives a slightly fruitier result. We use butter in this recipe, but you can replace it with olive oil in equal measure.
Fresh spinach is generally easy to find in the Netherlands, with a wider local selection often available in spring and autumn. Since the leaves shrink considerably as they cook, 800 g may seem like a lot, but it’s the right amount for four side-dish servings. Wash the spinach thoroughly and drain it well; water left clinging to the leaves makes it harder for the greens to wilt without leaving a lot of liquid in the pan. Trim off any thick stems if they’re tough.
Toast the pine nuts in a dry frying pan, keeping them moving. They brown quickly and can go from golden to bitter in no time, so take them out of the pan as soon as they smell fragrant and are lightly coloured. Then wilt the spinach in batches in the butter. Avoiding overcooking keeps the leaves tender and helps them retain more of their texture. Stir in the raisins so they become warm and soft; add the nuts right at the end to keep them crunchy.
No fresh spinach on hand? Frozen leaf spinach works too, but let it thaw completely and squeeze out any excess moisture before adding it to the pan. The texture will be more uniform and less leafy. Small raisins are handy because they distribute well; you can halve larger raisins beforehand. Pine nuts are characteristic of this combination, but you can substitute toasted flaked almonds—the flavour will be a little bolder and less creamy.
Serve the spinach straight away as a side dish with roast meat or fish, or alongside white beans and bread for a simple meat-free meal. The sweet raisins go well with savory main courses, while the nuts add some bite to the tender greens. Once cooled, store leftovers in a sealed container in the fridge and use within two days. Reheat gently in a pan until piping hot throughout; add a small splash of water if the spinach seems dry.
Wash the spinach thoroughly and drain well. Remove any tough stems.
Toast the pine nuts in a dry frying pan over medium heat. Shake the pan regularly and transfer the nuts to a plate as soon as they’re lightly golden.
Melt the butter in a large frying pan or sauté pan over medium heat. Add the raisins and toss for about 1 minute.
Add the spinach in batches. Toss each batch until the leaves wilt before adding the next. Cook until all the spinach has just wilted and is warm, about 4 minutes.
Season with salt and black pepper. Stir in the toasted pine nuts and serve straight away.
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