Catalan Spinach Recipes

ESPINACA A LA CATALAN (CATALAN-STYLE SPINACH)

Espinaca a La Catalan (Catalan-Style Spinach) image

A spinach side dish from the Catalan region in Spain. Strong Moorish influences! Whatever you do, DO NOT overcook the spinach! From Jose Andres Tapas: A Taste of Spain in America. Love Jose's recipes!

Provided by COOKGIRl

Categories Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons spanish extra virgin olive oil
1 gravenstein apple, peeled, cored, and cut into 1/4 inch cubes (read *NOTE)
1/4 cup pine nuts
1/4 cup seedless dark raisin
1/2 teaspoon salt, plus more to taste
10 ounces fresh Baby Spinach, washed and patted dry (I use a salad spinner)

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.

Nutrition Facts : Calories 183.5, Fat 12.9, SaturatedFat 1.4, Sodium 348.5, Carbohydrate 17.1, Fiber 3.3, Sugar 10.7, Protein 3.6

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