Wilted Greens with Raisins, Pine Nuts and Garlic Croûtes
These attractive hors d'oeuvres from our new cookbook, Canadian Living Cooks (Random House Canada, 2003, $29.95) are served everywhere from Genoa to Sicily and Catalonia to Provence.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 377 |
| pro | 10 g |
| total fat | 21 g |
| sat. fat | 3 g |
| carb | 41 g |
| fibre | 5 g |
| chol | 3 mg |
| sodium | 646 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 31% |
| vit A | 30% |
| vit C | 8% |
| folate | 49% |
-
1/2 cup (125 mL) golden raisins
5 anchovy fillets
4 cups (1 L) packed fresh baby spinach
1 thin baguette (French stick) or Calabrese loaf (300 to 340 g )
5 large cloves garlic, minced
1/3 cup (75 mL) extra-virgin olive oil
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) pine nuts or slivered almonds
Lemon wedges
Preparation:
In small bowl, cover raisins with boiling water; let stand for 15 minutes. Drain and set aside.
Meanwhile, soak anchovies in cold water for 10 minutes; drain and set aside.
Wash spinach, trimming if necessary; shake off excess water. Chop coarsely. Transfer, in batches if necessary, to large skillet or saucepan; cover and cook over medium-high heat until wilted, about 5 minutes. Drain in sieve and let cool; press out excess liquid. Set aside.
Cut baguette into 1/4-inch (5 mm) thick slices; arrange on rimmed baking sheets. In small saucepan, warm just over half of the garlic in 1/4 cup (50 mL) of the oil over low heat until fragrant, about 2 minutes. Stir in half each of the salt and pepper. Brush over bread, leaving garlic bits in pan. Toast bread in 350°F (180°C) oven, turning once, until crisp and golden, 10 to 15 minutes; set aside.
Meanwhile, on small rimmed baking sheet, toast pine nuts in 350°F (180°C) oven until golden, about 8 minutes. Set aside.
In large skillet, heat remaining oil over medium heat; cook remaining garlic, salt and pepper for 2 minutes. Add anchovies; mash until smooth. Add spinach and raisins; toss together and heat through until spinach is coated.
Arrange in centre of warmed serving dish; sprinkle with toasted pine nuts. Surround with toasted croûtes. Serve with lemon wedges.
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