Italian-Style Spinach
- Vegetable recipes
- Gluten free
- Lactose free
- Peanut free
This dish goes well with steaks or chops. Or serve as a first course with crusty bread.
Ingredients
- 2 bunches spinach (about 1-1/2 lb/750 g)
- 2 tbsp (30 mL) extra-virgin olive oil
- 2 cloves garlic, minced
- 2 anchovy fillets, finely chopped
- 1/4 tsp (1 mL) salt
- Pinch hot pepper flakes
- 1/2 cup (125 mL) crushed tomato
Preparation
Place spinach, with just water clinging to leaves, in large pot over medium-high heat; cover and cook, stirring once, until wilted, 4 to 5 minutes. Drain, refresh under cold water and drain again, pressing lightly to remove moisture.
Heat oil in skillet over medium heat; cook garlic, anchovies, salt and hot pepper flakes, stirring, until garlic begins to colour, about 2 minutes. Add tomatoes; cook, stirring, for 1 minute. Add spinach; simmer until tender, 3 to 4 minutes.
Makes 4 servings.
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