Okay, okay, okay. There’s nothing wrong with vegetables. I didn’t mean to give that impression in my Bagna Cauda post. Here’s hoping that this recipe shows a requisite amount of respect to green leafy veggies.
This is a simple, and short recipe from the Piemonte region. Keep this equation in mind. Spinach + anchovies = tasty goodness.
Tara and I had this dish along with another recipe which I will post tomorrow.
NOTE; You can use frozen spinach in place of fresh leaves. Caveat emptor.
- 3 tbsp butter
- 2 cloves of garlic, minced
- 2oz anchovie fillets (1 oz chopped, 1 oz whole)
- 1 lb spinach (washed)
- Parmesan cheese to taste
In a skillet over medium heat, melt the butter. Add the garlic and the chopped anchovies. Cook until the garlic starts to color, but not to the point where it becomes brown.
Place the spinach in the skillet and fry until the leafs wilt fully. Ensure that the butter coats the leaves as much as possible. Add the whole pieces of anchovies and stir in carefully.
Spoon on a plate and top with grated Parmesan cheese.