Spinach with anchovies, raisins and pine nuts


  • 60g/ 2oz seedless raisins
  • 900g/ 2lb spinach
  • salt
  • 4 tablespoons oil
  • 2 cloves garlic
  • 4 anchovy fillets, chopped
  • 60g/ 2oz pine-nuts



Pour boiling water over the raisins and leave them to soak.

Wash the spinach thoroughly, sprinkle it with salt and pack it into a large saucepan. Cover it and leave it over a medium heat for a few minutes. Remove the lid and you’ll now see that the spinach has collapsed dramatically. Drain it in a colander and leave until cool enough to handle (longer than you think). Press out all the water and slice it up.

Heat the oil in a large frying pan. Gently sauté the crushed garlic and the anchovies for a few minutes. Add the pine-nuts and drained raisins and leave to sizzle for a couple of minutes.

Add the spinach and stir it over a low heat until heated through. Serve at once.


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