Lenten spinach recipe


How many years did I spend enjoying my mother's spinach without knowing that it was a traditional dish of the fast prior to Easter. Reviewing the delicious recipe book 'La Cocina del Cielo' by Carmela Miceli, I found this Lenten spinach recipe inspired by our culinary tradition, which I have simply adapted a little to my liking.

Few secrets keep this humble dish, except using good quality ingredients and adapting the cooking times to taste. The anchovies undoubtedly give a touch of fantastic flavor that combines wonderfully with raisins and pine nuts; You can cut them into larger pieces or crush them so that they integrate much better.


For 2 persons
  • Fresh spinach 600 g
  • Anchovies in olive oil 6
  • Corinth raisins or sultanas 50 g
  • Pinions 40 g
  • Garlic clove 1
  • White wine 50 ml
  • Ground black pepper
  • Dried fennel or ground cumin
  • Extra virgin olive oil
  • Salt (optional)

How to make Lenten spinach

Difficulty: Easy
  • Total time 30 m
  • Elaboration 5m
  • Cooking 25 m

Clean the spinach with water and drain it well, if it is not already washed. Chop them or chop them a bit with a knife if they are very large, although I personally like to leave the leaves whole. Bring water to a boil in a large pot and cook them for a few minutes, just long enough to lose volume. Drain and cool quickly.

Heat a little oil in a frying pan and lightly brown the finely chopped garlic clove. Add the chopped or chopped anchovies and let them release their aroma. Add the raisins and pine nuts, sprinkle with a splash of wine and sauté until the alcohol evaporates. Add the spinach, give a hit of pepper and sauté the whole for 5-10 minutes. Serve with a little ground fennel or cumin, freshly ground pepper and salt, but be careful that the anchovies have already given their salty touch.

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