Name: Lenten Spinach/ Spinaci di Magro all’Uso di Romagna
Ingredients: 2 pounds fresh spinach, stemmed, soaked in water, drained in a colander; 2 tablespoons Filippo Berio extra virgin olive oil; 1/4 cup minced parsley; 1/4 cup raisins, soaked in water, then drained; Salt and pepper to taste; 1/4 teaspoon sugar; Ingredients

Ingredients

2 pounds fresh spinach, stemmed, soaked in water, drained in a colander
2 tablespoons Filippo Berio extra virgin olive oil
1/4 cup minced parsley
1/4 cup raisins, soaked in water, then drained
Salt and pepper to taste
1/4 teaspoon sugar
Ingredients

Directions

Directions
Squeeze the spinach dry then chop coarsely and set aside.
Heat the oil in a medium size skillet; add the parsley and spinach and cook for a couple of minutes. Add the raisins, salt, pepper and sugar and cook a minute or two. Serve with an extra drizzle of olive oil over the top.

This recipe was featured on Season 24 - Episode 2419.