Spinach Roman Style

This is spinaci alla romana, the classic Roman way to serve spinach. Blanched greens sautéed in lard (or bacon drippings), then finished with pine nuts and raisins. The sweet-savory combination of plump raisins and toasted pine nuts against the earthy spinach and rich lard is a flavor pairing that’s been a Roman standard for centuries.

The spinach cooks in water for just 5 minutes, then drains well before hitting the fat. Excess water in the pan dilutes the lard and steams the spinach instead of sautéing it. Squeeze the blanched spinach in a clean towel if needed.

Lard or bacon drippings give this dish its authentic richness. Olive oil works as a substitute, but the flavor profile shifts away from the traditional Roman character.

The pine nuts and raisins go in at the very end, uncooked. The residual heat from the spinach warms them through without toasting the nuts or cooking the raisins further.

Kitchen Tips

• Drain the spinach thoroughly after blanching. Water is the enemy of a good sauté.
• Use leaf lard for the cleanest pork flavor, or bacon drippings for a smokier version.
• Don’t overcook the spinach in the second sauté. Five minutes in the fat is enough to coat and season.

Variations

• Garlic addition: Add a clove of sliced garlic to the melting lard for a more aromatic version.
• Olive oil version: Swap lard for extra-virgin olive oil and add a squeeze of lemon for a lighter take.