** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Wash the spinach several times in very cold water to remove grit.
2. Do not dry. Pile into a deep saucepan and add the salt.
3. Cover and place over medium heat and cook about 4 minutes until spinach is tender.
4. Do not overcook. Drain well, then squeeze the cooked spinach dry.
5. In a large skillet, melt the butter until it just begins to turn brown.
6. Add the anchovies, garlic, a little pepper, and the spinach.
7. Reduce heat to low at once. Saute together 5 BAGNA CAUDA ALLO TORINO: minutes, stirring constantly.
8. Serve at once, piping hot. Don't be surprised to find that your spinach has shrunk terribly after the first step in this recipe.
9. That is the way with spinach. This dish has a robust flavor and offers a good color contrast to veal.
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Dietary Notes:
This recipe is very low-sodium with 94.5mg per serving
This recipe is high in Vitamin A with 71% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Fish, Butter, Garlic, Iodine, Anchovy allergies.
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