Brindisas Espinacas A La Catalana Spinach With Pine Nuts And Raisins Recipes

BRINDISA'S ESPINACAS A LA CATALANA (SPINACH WITH PINE NUTS AND RAISINS)

Steps:

• Heat 3 tbsp olive oil in a large pan, add the shallots, pine nuts and raisins and cook until golden.
• Add the spinach, and toss the leaves with the other ingredients (the idea is to warm through the spinach but not overcook it). Season and serve.

SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)

Steps:

• Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
• Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
• Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
• Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
• Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.

ESPINACA A LA CATALAN (CATALAN-STYLE SPINACH)

Steps:

• *NOTE: Original recipe specified a golden delicious apple. However any apple variety that holds its shape well for baking will work in this recipe: Rome beauty, braeburn, gala, for example.
• Heat the olive oil in a large pan over a medium-high flame.
• When the oil is very hot, add the apple cubes and cook until they are lightly browned; about 1-2 minutes.
• Add the pine nuts and cook until they are lightly browned; about 20-30 seconds. Watch pan carefully as the pine nuts can burn quite easily! *Constantly stir the nuts to avoid burning.*.
• Add the raisins and the 1/2 teaspoon salt; stir together. Add the spinach and sauté very fast until it just starts to wilt; about another 20-30 seconds.
• Now remove the pan from the heat; the spinach will continue to wilt off the heat.
• Add salt to taste, and serve immediately.