Spinach with Anchovy (Les Epinards aux Anchois)
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1pound spinach in bulk or 1 10-ounce package in cellophane
- 6drained anchovy fillets
- 3tablespoons olive oil
- 1teaspoon finely minced garlic
Nutritional analysis per serving (4 servings)
129 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 5 grams protein; 310 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If the spinach is in bulk, trim off and discard all tough stems and blemished leaves. Whatever spinach is used, rinse and drain well.
- Step 2
Chop the anchovy fillets and set aside.
- Step 3
Heat the oil in a heavy-bottom skillet and add the garlic. Cook briefly while stirring and add the spinach. Cook, stirring, until wilted. Add the chopped anchovies and stir. Let the spinach cook, stirring, until most of the liquid is reduced. Serve the spinach while hot.
Private Notes
Comments
My grandfather was a chef from Lyons, France. I remember him making this in the late fifties, early sixties when I was a child. I am glad to be reminded of it and add it to my cooking repertoire!
What a lovely childhood memory. I have never eaten spinach and anchovies together but they are two of my favourite foods; so I keyed them in and - hey presto - people have obviously been eating them together for years. Can't wait to try out this recipe.