This traditional Piedmontese spinach dish transforms simple greens into a savory, elegant side. Fresh spinach is quickly wilted and then sautéed in rich butter with aromatic garlic and chopped anchovy filets. The anchovies melt completely into the sauce, providing a deep, savory umami backbone without an overpowering fishy taste. The result is a tender, flavorful vegetable dish that pairs beautifully with roasted meats, fish, or crusty Italian bread. It is a quick, restaurant-quality preparation that highlights the natural sweetness of spinach balanced by salty, buttery richness. Perfect for weeknight dinners or as a sophisticated accompaniment to holiday meals, this recipe proves that simple ingredients, when treated with care, yield exceptional flavor.
Spinach Piedmontese Style
Description
This traditional Piedmontese spinach dish transforms simple greens into a savory, elegant side. Fresh spinach is quickly wilted and then saut&# 195;©ed in rich butter with aromatic garlic and chopped anchovy filets. The anchovies melt completely into the sauce, providing a deep, savory umami backbone without an overpowering fishy taste. The result is a tender, flavorful vegetable dish that pairs beautifully with roasted meats, fish, or crusty Italian bread. It is a quick, restaurant-quality preparation that highlights the natural sweetness of spinach balanced by salty, buttery richness. Perfect for weeknight dinners or as a sophisticated accompaniment to holiday meals, this recipe proves that simple ingredients, when treated with care, yield exceptional flavor.Ingredients
Directions
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Bring a large pot of water to a boil. Add the washed spinach and cook for 5 minutes until wilted and tender.
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Drain the spinach well in a colander. Press gently with the back of a spoon or use your hands to squeeze out as much excess water as possible.
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Place a large skillet over medium heat. Add the butter and allow it to melt and foam slightly, taking care not to let it burn.
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Add the chopped garlic and anchovy filets to the skillet. Sauté for about 1 minute until the garlic is fragrant and the anchovies begin to dissolve into the butter.
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Add the well-drained spinach to the skillet. Season with salt and pepper.
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Cook and toss the spinach for 4 to 5 minutes, ensuring it is evenly coated with the butter mixture and heated through.
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Remove from heat and serve immediately while warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 135.8kcal
- % Daily Value *
- Total Fat 12.6g20%
- Saturated Fat 7.7g39%
- Cholesterol 32.2mg11%
- Sodium 2623.8mg110%
- Total Carbohydrate 4.6g2%
- Dietary Fiber 2.7g11%
- Sugars 0.5g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not skip the step of squeezing the spinach dry; excess water will dilute the flavor and prevent the butter sauce from clinging to the leaves.
The anchovies will melt completely into the sauce, adding a savory depth rather than a distinct fishy flavor. If you prefer a stronger garlic taste, you can increase the amount to one clove.
For a variation, add a splash of white wine or lemon juice at the end for brightness.
This dish is best served fresh. If storing leftovers, keep in an airtight container in the refrigerator for up to 2 days and reheat gently in a skillet.
