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Overhead view of spinaci alla romana in a terracotta bowl, showing glossy wilted spinach studded with golden raisins and pine nuts.

Classic Spinaci alla Romana with Pine Nuts and Raisins

Roman-style spinach sautéed in olive oil and garlic, finished with toasted pine nuts and plumped raisins, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian (Roman)
Calories: 155
Ingredients Method Notes

Ingredients
  

  • 900 g fresh baby spinach washed, tough stems removed
  • 40 g raisins about 1/4 cup
  • 120 ml warm water for soaking raisins
  • 30 g pine nuts about 3 tbsp
  • 45 ml extra virgin olive oil 3 tbsp
  • 2 cloves garlic thinly sliced
  • 1/2 tsp fine sea salt plus more to taste
  • black pepper to taste; freshly ground
  • pinch chili flakes optional

Method
 

  1. Soak the raisins in the warm water for 10 minutes until plump, then drain and set aside.
  2. Toast the pine nuts in a dry 12-inch skillet over medium heat for 2 to 3 minutes, stirring often, until golden and fragrant. Tip onto a plate.
  3. Rinse the spinach and shake off the excess water, leaving just a little clinging to the leaves. Trim any thick stems.
  4. Heat the olive oil in the same 12-inch skillet over medium heat. Add the garlic and cook for 30 to 45 seconds until fragrant but not browned.
  5. Add the spinach in two or three batches, letting each batch wilt down before adding the next. This keeps the pan from overflowing and the leaves from steaming instead of sautéing.
  6. Once all the spinach is wilted, about 4 to 5 minutes total, stir in the drained raisins, toasted pine nuts, salt, pepper, and chili flakes if using.
  7. Cook for another 1 to 2 minutes, stirring, until any excess liquid has cooked off and the spinach looks glossy rather than watery.
  8. Taste and adjust the salt. Serve warm, straight from the skillet.

Notes

  • Shake spinach dry after rinsing; wet leaves steam instead of sautéing.
  • Toast pine nuts before the oil goes in, they burn fast once the pan is hot.
  • Soak raisins a full 10 minutes so they plump properly.
  • Cook spinach in batches in the 12-inch skillet to avoid overcrowding.