|Serves||4 to 6|
Culinate editor’s notes: Adding spices, almonds, and currants to spinach revitalizes a familiar vegetable and turns it into a substantial side dish. As Kasper notes, you can also make this 17th-century recipe with kale, turnip and radish greens, chard, beet greens, dandelions, and escarole. Just parboil these more sturdy leaves first before proceeding with the recipe. Kasper recommends using the spiced spinach to stuff poultry or pasta, but it’s also good with baked fish. The cheeses or nuts can be left out if desired.
|2||lb. fresh spinach, stems trimmed to base of leaves, or other greens (see Note)|
|3||Tbsp. extra-virgin olive oil|
|½||cup minced onion|
|1||large clove garlic, minced|
|⅛||tsp. ground cinnamon, or to taste|
|~||Pinch of freshly ground nutmeg, or to taste|
|5||Tbsp. blanched almonds, toasted and chopped|
|½||cup (4 oz.) ricotta|
|~||Salt and pepper to taste|
|1||cup (4 oz.) grated Parmesan cheese|
If using mature greens with thick stems, remove the stems. The stems of chard and beet greens can be cut into squares and cooked with the leaves. Fibrous greens like dandelion and winter kale should be parboiled until just tender, then shocked in ice water and drained.
Related article: Lynne Rossetto Kasper
This content is from the book The Splendid Table by Lynne Rossetto Kasper.
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